Effects of different metal ions on the physicochemical properties and microstructure of egg white gel.
Yang TianHetong JinSainan GuoSongyi LinZhijie BaoPublished in: Journal of the science of food and agriculture (2021)
CaCl2 and KCl could be used as partial NaCl substitutes to study the addition level and ratio further and improve salted egg white quality. © 2021 Society of Chemical Industry.