Abstract
Egg white protein has gelatinous, foaming, and emulsifying properties. In production and processing, the gelatinous properties and gelatinous stability of egg white protein are usually improved by modifying treatment. This paper reviewed the modification methods of egg white protein and the research status of the application of modified egg white protein in meat processing and prospected the innovation and application of modified egg white protein.
Publication Date
6-5-2023
First Page
198
Last Page
204
DOI
10.13652/j.spjx.1003.5788.2022.60102
Recommended Citation
Gen-sheng, ZHANG; Qi, LI; Xin-yu, HUANG; Bing, HAN; Hong-lei, ZHAO; and Ying-min, FEI
(2023)
"Egg white protein gel modification and its application in meat processing,"
Food and Machinery: Vol. 39:
Iss.
4, Article 32.
DOI: 10.13652/j.spjx.1003.5788.2022.60102
Available at:
https://www.ifoodmm.cn/journal/vol39/iss4/32
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