Factors Affecting Alkaline Coagulation of Egg White
نویسندگان
چکیده
منابع مشابه
Effects of alkaline concentration, temperature, and additives on the strength of alkaline-induced egg white gel.
Egg whites can undergo gelation at extreme pH. In this paper, the effects of NaOH concentration (1.5, 2, 2.5, and 3%), temperature (10, 20, 30, and 40°C), and additives (metallic compounds, carbohydrates, stabilizers, and coagulants) on the strength of alkaline-induced egg white gel were investigated. Results showed that NaOH concentration and induced temperature significantly affected the rate...
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ژورنال
عنوان ژورنال: Poultry Science
سال: 1962
ISSN: 0032-5791
DOI: 10.3382/ps.0411453