Comparison of techno-functional and sensory properties of sponge cakes made with egg powder and different quality of powdered blood products for substituting egg …
T Csurka, A Varga-Tóth, D Kühn, G Hitka… - Frontiers in …, 2022 - frontiersin.org
… functional properties based on the previous reports published in the literature. In this paper,
egg powder … Minolta CR-400 (Konica Minolta, INC., Japan) chroma meter was used for the …
egg powder … Minolta CR-400 (Konica Minolta, INC., Japan) chroma meter was used for the …
Comparison of some functional properties and protein profiles of different protein sources with egg components
MK Büyükcan, S Karakaya - Italian Journal of Food Science, 2021 - itjfs.com
… powder (BMP) were compared with the egg white powder (EWP) and egg yolk powder (EYP). …
characterization of kidney bean and field pea protein isolates: a comparative study. Food …
characterization of kidney bean and field pea protein isolates: a comparative study. Food …
Differences in protein composition and functional properties of egg whites from four chicken varieties
R Yu, Y Chi, Y Ma, Y Chi, L Wang - Food Bioscience, 2022 - Elsevier
… Therefore, the objective of this study was to analyse the relationship between hen variety
and the protein composition, functional characteristics, and physicochemical properties of egg …
and the protein composition, functional characteristics, and physicochemical properties of egg …
[HTML][HTML] Dietary green tea powder supplementation enriched egg nutrients and physicochemical property in an indigenous chicken breed
X Chen, T Li, K He, Z Geng, X Wan - Poultry science, 2021 - Elsevier
… quality, fatty acid composition, consumer sensory perception, egg white functional properties…
by regression analysis. Egg white antioxidant capacity was compared between control and …
by regression analysis. Egg white antioxidant capacity was compared between control and …
High gelatinous salted duck egg white protein powder gel: Physicochemical, microstructure and techno-functional properties
X Yao, J Xu, Y Xun, T Du, M Huang, J Guo - Frontiers in Nutrition, 2023 - frontiersin.org
… Meanwhile, compared with the protein powder without xanthan … added to study the high
gelation of salted duck egg protein powder. … the gel properties of salted duck egg protein powder. …
gelation of salted duck egg protein powder. … the gel properties of salted duck egg protein powder. …
Preparation of egg white powder using electrohydrodynamic drying method and its effect on quality characteristics and functional properties
… (in DC- or DC + polarity modes) and foam-mat EHD drying are compared with those of spray
and freeze-drying methods on egg whites’ quality characteristics and functional properties. …
and freeze-drying methods on egg whites’ quality characteristics and functional properties. …
Evaluation of the Physicochemical and Functional Properties of Aquasoya (Glycine max Merr.) Powder for Vegan Muffin Preparation
YH Kim, WS Shin - Foods, 2022 - mdpi.com
… been no studies comparing muffins made of powders from different … study aims to develop
vegan muffins using these powders instead of egg whites by assessing their physicochemical …
vegan muffins using these powders instead of egg whites by assessing their physicochemical …
[HTML][HTML] Effects of soy peptides and pH on foaming and physicochemical properties of egg white powder
T Tang, J Liu, S Tang, N Xiao, Y Jiang, Y Tu, M Xu - LWT, 2022 - Elsevier
… Compared with fresh egg white, egg white powder (EWP) … its structure and thus its
functional properties. For example, pH … fluorescence microscope (IX73, Japan) to observe their …
functional properties. For example, pH … fluorescence microscope (IX73, Japan) to observe their …
Spray-drying hen eggs: effects of the egg yolk to egg white ratio and sucrose addition on the physicochemical, functional, and nutritional properties of dried products …
LM Vargas-del-Río, A García-Figueroa… - Applied Sciences, 2022 - mdpi.com
… Sucrose influences the egg powder’s physicochemical and functional properties, maintains
… product with higher solubilities when 5 and 7.5% of sucrose were added, compared with the …
… product with higher solubilities when 5 and 7.5% of sucrose were added, compared with the …
Comparative study on foaming properties of egg white with yolk fractions and their hydrolysates
X Li, YM Wang, CF Sun, JH Lv, YJ Yang - Foods, 2021 - mdpi.com
… and egg powder) are popular in China and thus meaningful … Egg white has many functional
properties, including gelling, … microscope (SU8220, Hitachi, Japan), as described by others […
properties, including gelling, … microscope (SU8220, Hitachi, Japan), as described by others […