The composition of egg white as compared to whole egg has been reviewed in Table 1. Egg white is composed of four layers that differ in viscosities, and named based on their viscosity and position in respect to yolk: outer thin (next to the shell membrane), outer thick, inner thin and ...
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...
Hexagonal molybdenum trioxide (h-MoO3) was synthesized using egg white with MoO3precursor, which was further treated with nitric acid (HNO3) by solution-based chemical precipitation technique for comparison without treatment. The XRD analysis confirms the formation of metastable phase with hexagonal cry...
Mechanism of heat-induced thinning of thick egg white in weak alkaline condition: Molecular aggregation, functional and structure properties analysis Int. J. Food Sci. Technol., 58 (2023) Google Scholar [37] X. Luo, Q. Wang, Y. Wu, W. Duan, Y. Zhang, F. Geng, H. Song, Q. Huang...
It is well known that liquid egg whites contain a thick and a thin portion and it is further well known that the removal of the chalaza, which is slimy, from the liquid egg whites is a somewhat difficult operation. In accordance with my process, the thick portion is broken down by the...
To complete the device structure, a 150 nm-thick aluminum (Al) film was deposited on the device by thermal evaporation through a shadow mask with 1 × 1 mm2 square patterns. The Al and ITO films respectively acted as the top and bottom electrodes. Device characterization. ...
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 ...