Carrageenans, as another example of polysaccharides family, improve characteristics, such as mechanical stability, consistency, texture and taste [201]. In most foods with foaming characteristics, proteins stabilize the dispersed gaseous phase. Due to its excellent aeration capacity, the egg white ...
The bioavailability and quality attributes of egg white proteins (EWPs) are vital for food products' final form and nutritional content. Heat treatment negatively affects these attributes. We investigated EWP's functional, rheological, and structural characteristics using dielectric...
[...] these, you’ll need to be patient during the preparation of the batter, beat egg white in a consistency that is not too stiff or too soft, and use the right temperature and method while baking. maomaomom.com 比我以前做的做出完美的–【低脂轻乳酪蛋糕】面粉含量稍高,但是因为用了...
The practice of my invention results in definite improvements over the prior art in that products of im- o6 proved consistency, appearance and utility result. Thus, for example, liquid egg whites treated in accordance with my invention beat up much faster and produce a superior meringue. As...
Egg white powder (EWP) is widely used as a food ingredient due to its functionalities, such as foaming, emulsification, and gelation capacities. However, its low solubility and poor rheological properties have limited its application. This study aims to modify the properties of EWP for the ...