Development of a heatable duck egg white translucent jelly: an evaluation of its physicochemical properties and thermal stability

Volume: 100, Issue: 9, Pages: 101373 - 101373
Published: Sep 1, 2021
Abstract
Though nutritional, the remaining separated duck egg white in duck egg processing plants presents challenges for its transportation and use, as it spoils easily and has a strong odor. Uses for the excess egg white are of paramount concern for agricultural resource reuse. The purpose of this study was to increase its value and use efficiency. Duck egg white was mixed with sodium hydroxide to produce translucent alkali-induced egg white jelly...
Paper Details
Title
Development of a heatable duck egg white translucent jelly: an evaluation of its physicochemical properties and thermal stability
Published Date
Sep 1, 2021
Volume
100
Issue
9
Pages
101373 - 101373
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