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Effects of NaOH/NaCl pickling on heat-induced gelation behaviour of egg white

Xiaoling Huang1, Junhua Li1, Cuihua Chang1

  • 1State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.

Food Chemistry
|June 30, 2019
PubMed

Keywords:
8-Anilino-1-naphthalenesulfonate (PubChem CID: 1549065)Alkali egg white gelAppearance propertiesDithiothreitol (PubChem CID: 446094)Guanidine hydrochloride (PubChem CID: 5742)Intermolecular forcesPotassium chromate (PubChem CID: 24597)Silver nitrate (PubChem CID: 24470)Sodium chloride (PubChem CID: 5234)Sodium hydroxide (PubChem CID: 14798)Surface hydrophobicityTexture propertiesUrea (PubChem CID: 1176)

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