Food chemistryEgg YolkHot TemperatureCalciumEgg WhiteGels
From salted egg white to calcium delivery partners: assisting in the heat induced gel of egg yolk granules.
Xueying Wang, Dekun Meng, Yiyi Li, Huajiang Zhang, Lina Xu, Hanyu Li, Lili Zhang, Ning Xia, Jiayu Liang, Ahmed M Rayan, Mohamed Ghamry, Chao Guo
Published: 202510.1016/j.foodchem.2025.146778
Abstract
Salted egg white (SEW) used as feed or discarded directly due to its high NaCl content. Egg yolk granules (EYGs) are natural calcium carrier, and the depolymerization of their dense structure is regulated by NaCl. In this study, the depolymerization…
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