Can I read Effects of Heat on Thick Egg White Properties on EtoBox?

Effects of Heat on Thick Egg White Properties by Iram Cisneros is a document available to read on EtoBox.

What is Effects of Heat on Thick Egg White Properties about?

This study investigates the effects of heat treatment on the functional properties of thick egg white (KEW), revealing that heating at various temperatures (30-60°C) alters its hardness, viscosity, and molecular structure. The findings indicate that heat treatment enhances solubility, foaming, and emulsifying capacities while changing the protein structure from ordered to disordered without altering its composition. Overall, the research provides insights into optimizing the use of egg white in food applica

Author

Iram Cisneros

Language

EN