Optimizing the gelation, structure, and thermal stability of alkali-induced duck egg white gels with calcium chloride

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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Bibliographic Details
Main Authors: Pin-Chun Tseng, Wen-Yuan Yang, Yi-Chen Chen, Yen-Po Chen, Jia-Shian Shiu, Sheng-Yao Wang
Format: Article
Language:English
Published: Elsevier 2025-01-01
Series:Poultry Science
Subjects:
Duck egg white
Calcium chloride
Alkali-induced gel
Stability
Online Access:http://www.sciencedirect.com/science/article/pii/S0032579124012409
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