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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| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Tsinghua University Press
2024-12-01
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| Series: | Food Science of Animal Products |
| Subjects: | |
| Online Access: | https://www.sciopen.com/article/10.26599/FSAP.2024.9240091 |
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