Effects of Storage Conditions on Gel Characteristics of Soft-Boiled Egg White and Underlying Mechanisms
In this study, the effects and underlying mechanisms of storage conditions on the gel properties of soft-boiled egg white prepared from fresh eggs stored at 4 or 25 ℃ for 0–12 days were investigated. The results showed that the texture properties, β-sheet content, and disulfide bond content of egg w...
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| Main Author: | |
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| Format: | Article |
| Language: | English |
| Published: |
China Food Publishing Company
2025-03-01
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| Series: | Shipin Kexue |
| Subjects: | |
| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-5-030.pdf |
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