Effect of dry heating on egg white powder influencing water mobility and intermolecular interactions of its gels.

Yuan ChengJuntong WangYuan ChiZihong MaXuhao GengYujie Chi
Published in: Journal of the science of food and agriculture (2020)
Overall, gel corresponding to EWP dry heating for 15 days had better gel properties, the highest transparency and water-holding capacity, as well as a fine-stranded and orderly network structure. These results provide more information on improvement of the gel properties of EWP through dry heat treatment. © 2020 Society of Chemical Industry.