Related Experiment Video

Updated: Jun 25, 2025

Mechanical Separation and Protein Solubilization of the Outer and Inner Perivitelline Sublayers from Hen's Eggs
06:12

Mechanical Separation and Protein Solubilization of the Outer and Inner Perivitelline Sublayers from Hen's Eggs

Published on: January 27, 2021

4.4K

Using salted egg white in steamed bread: Impact on functional and structural characteristics

Adil M Abker1, Zhijun Xia2, Gan Hu3

  • 1National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China; Institute for Agro-Industries, Industrial Research and Consultancy Centre (IRCC), Khartoum, Sudan.

Food Chemistry
|May 25, 2024
PubMed

Keywords:
CLMSRheological propertiesSensory evaluationTextureWater retention

More Related Videos

Preparation of High-Quality Fermented Fish Product00:05

Preparation of High-Quality Fermented Fish Product

Published on: August 23, 2019

10.4K
Analysis of Effect of Compound Salt Stress on Seed Germination and Salt Tolerance Analysis of Pepper Capsicum annuum L.08:27

Analysis of Effect of Compound Salt Stress on Seed Germination and Salt Tolerance Analysis of Pepper Capsicum annuum L.

Published on: November 30, 2022

4.4K

Related Concept Videos

Effect of Sea Water on Concrete01:22

Effect of Sea Water on Concrete

Concrete exposed to seawater can undergo degradation like the dissolution of ettringite and gypsum, increasing the material's porosity and decreasing its strength. In contrast, the crystallization of salts within the concrete's pores can cause expansion, particularly above the waterline where evaporation occurs. Nonetheless, this expansion only happens when seawater, enabled by the concrete's permeability, manages to infiltrate the structure.
Concrete in areas between tide marks,...
214
Effects of Air-entrainment in Concrete01:28

Effects of Air-entrainment in Concrete

Air entrainment in concrete significantly enhances the material's durability, especially in environments subjected to freeze-thaw cycles. Introducing small air bubbles into the concrete mix acts as internal voids that accommodate the expansion of water when it freezes, thereby alleviating internal stress and preventing structural cracks. This function is crucial in climates with significant freezing and thawing, as it protects the concrete from repeated stresses that could lead to premature...
84
Responses to Salt Stress02:02

Responses to Salt Stress

Salt stress—which can be triggered by high salt concentrations in a plant’s environment—can significantly affect plant growth and crop production by influencing photosynthesis and the absorption of water and nutrients.
13.1K
Testing Water Quality01:14

Testing Water Quality

When the quality of water for concrete preparation is uncertain, its impact on the setting time of cement and compressive strength of mortar is assessed by comparison with de-ionized or distilled water benchmarks. American Society for Testing and Materials (ASTM) C1602 requires the setting times to be within 90 minutes of the control, British Standard (BS) 3146:1980 allows a 30-minute variance in the initial setting, while British Standards European Norm (BS EN) 1008 specifies initial setting...
106
Unsoundness of Aggregate due to Volume Change01:26

Unsoundness of Aggregate due to Volume Change

Unsoundness in aggregates due to volume changes is primarily caused by the physical alterations aggregates undergo, such as freezing and thawing, thermal changes, and wetting and drying. Unsound aggregates, when subjected to these changes, result in volume change upon disintegration. This, in turn, contributes to the deterioration of concrete, including scaling, pop-outs, and cracking. Particular types of aggregates, such as porous flints, cherts, and those containing clay minerals, are...
106