Effects of alkaline concentration, temperature, and additives on the strength of alkaline-induced egg white gel

Poultry Science

Volumn 93, Issue 10, 2014, Pages 2628-2635

  Zhao, Yan ^a   Tu, Yonggang ^b   Li, Jianke ^a   Xu, Mingsheng ^b   Yang, Youxian ^a   Nie, Xuliang ^b   Yao, Yao ^b   Du, Huaying ^b  

^a NANCHANG UNIVERSITY   (China)

^b JIANGXI AGRICULTURAL UNIVERSITY   (China)

Author keywords

Additive; Alkaline; Egg white; Gel strength

Indexed keywords

EGG WHITE; EXCIPIENT; FOOD ADDITIVE; GEL;

ANIMAL; CHEMISTRY; DOSE RESPONSE; DUCK; FOOD PRESERVATION; GEL; PH; TEMPERATURE;

ANIMALS; DOSE-RESPONSE RELATIONSHIP, DRUG; DUCKS; EGG WHITE; EXCIPIENTS; FOOD ADDITIVES; FOOD PRESERVATION; GELS; HYDROGEN-ION CONCENTRATION; TEMPERATURE;

EID: 84924785527     PISSN: 00325791     EISSN: 15253171     Source Type: Journal    
DOI: 10.3382/ps.2013-03596     Document Type: Article

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