Enhancing the strength and transparency of egg white gels: mechanistic insights into the role of sodium decanoate

Enhancing the strength and transparency of egg white gels: mechanistic insights into the role of sodium decanoate

This paper evaluates the effect of sodium decanoate (C10) on improving the strength and transparency mechanism of heat-induced egg white gel (HEW-G). The effect of C10 on the strength and transparency of egg white gels was investigated by measuring gel transparency, texture, rheology, water-holding...

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Bibliographic Details
Main Authors: Yuting Du, Xuan Yao, Qianying Ding, Gan Hu, Chunmei Wang, Yizi Yuan, Zhifeng Zhao, Fang Geng
Format: Article
Language:English
Published: Tsinghua University Press 2024-12-01
Series:Food Science of Animal Products
Subjects:
sodium decanoate
egg white
gel strength
thermal protein aggregation
transparency enhancement
Online Access:https://www.sciopen.com/article/10.26599/FSAP.2024.9240091
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