Changes in physicochemical properties, gel structure and in vitro digestion of marinated egg white gel during braising.

@article{Xue2020ChangesIP,
  title={Changes in physicochemical properties, gel structure and in vitro digestion of marinated egg white gel during braising.},
  author={Hui Xue and Yonggang Tu and Meng-Meng Xu and Mingfu Liao and Wenxiang Luo and Weibo Guo and Guowen Zhang and Yan Zhao},
  journal={Food chemistry},
  year={2020},
  volume={330},
  pages={
          127321
        }
}
In this paper, changes in physicochemical properties, gel structure and in vitro digestion of marinated egg with spice or tea during braising were investigated. Results indicated that the moisture content and surface hydrophobicity of marinated egg white showed an overall decreased trend. The springiness of marinated egg white showed an increased trend, and the hardness in the late stage showed an increased trend. Microstructure showed that compact gel structures formed many holes during the… Expand

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