Citric Acid Improves Egg White Protein Foaming Characteristics and Meringue 3D Printing Performance

Citric Acid Improves Egg White Protein Foaming Characteristics and Meringue 3D Printing Performance

Meringue has limited the use of meringue for personalization because of its thermally unstable system. Citric acid (CA) enhancement of egg white protein (EWP) foaming properties is proposed for the preparation of 3D-printed meringues. The results showed that CA increased the viscosity, exposure of h...

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Bibliographic Details
Main Authors: Huajiang Zhang, Shihui Hua, Mengzhuo Liu, Rui Chuang, Xin Gao, Hanyu Li, Ning Xia, Chaogeng Xiao
Format: Article
Language:English
Published: MDPI AG 2025-01-01
Series:Foods
Subjects:
egg whites
citric acid
foaming property
meringue
rheological property
3D printing
Online Access:https://www.mdpi.com/2304-8158/14/2/198
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