Optimizing the gelation, structure, and thermal stability of alkali-induced duck egg white gels with calcium chloride
Alkali treatment is a proven method for producing transparent elastic protein gels and could provide a practical way to utilize surplus duck egg whites that are generated during processing. However, this method often leads to gel liquefaction and structural instability. The addition of metal cations...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-01-01
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| Series: | Poultry Science |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S0032579124012409 |
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