Effect of different alkali treatments on the chemical composition, physical properties, and microstructure of pidan white

Journal of Food Science and Technology

Volumn 52, Issue 4, 2015, Pages 2264-2271

  Zhang, Xianwei ^a   Jiang, Aimin ^a   Chen, Mingtsao ^b   Ockerman, Herbert W ^c   Chen, Jiaojiao ^a  

^a SOUTH CHINA AGRICULTURAL UNIVERSITY   (China)

^b DA YEH UNIVERSITY   (Taiwan)

^c OHIO STATE UNIVERSITY   (United States)

Author keywords

Egg; Microstructure; Pickling treatment; Pidan white; Textural property

Indexed keywords

ALKALINITY; MICROSTRUCTURE; PHYSICAL PROPERTIES; PROTEINS; SCANNING ELECTRON MICROSCOPY;

ALKALI TREATMENT; CHEMICAL COMPOSITIONS; EGG; PICKLING TREATMENT; PIDAN WHITE; PROTEIN AGGREGATES; SALT CONTENT; TEXTURAL PROPERTIES;

PICKLING;

EID: 84925839404     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-013-1201-x     Document Type: Article

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