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2006•Czech Journal of Food SciencesOpen access

A study of the factors affecting the foaming properties of egg white - a review

Kateryna Lomakina, K. Míková

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Abstract

Many foods are prepared using egg white, most of them being based on the foaming properties of egg white which are due to albumen proteins ability to encapsulate and retain air. Therefore, many scientists aim to find new methods to improve the volume and the stability of egg white foam. This paper is a review of various factors affecting the foaming ability of egg white.

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What this paper is about

Many foods are prepared using egg white, most of them being based on the foaming properties of egg white which are due to albumen proteins ability to encapsulate and retain air. Therefore, many scientists aim to find new methods to improve the volume and the stability of egg white foam. This paper is a review of various factors affecting the foaming ability of egg white.

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OpenAlex reports 221 citations for this work. Citation counts describe recorded attention and do not establish research quality.

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Available abstract

Many foods are prepared using egg white, most of them being based on the foaming properties of egg white which are due to albumen proteins ability to encapsulate and retain air. Therefore, many scientists aim to find new methods to improve the volume and the stability of egg white foam. This paper is a review of various factors affecting the foaming ability of egg white.

Key concepts: Egg white, White (mutation), Egg albumen, Food science, Chemistry, Biochemistry, Gene

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