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2018•Food HydrocolloidsOpen access

The effect of pH, sucrose, salt and hydrocolloid gums on the gelling properties and water holding capacity of egg white gel

Maissa Khemakhem, Hamadi Attia, Mohamed Ali Ayadi

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Key concepts: Chemistry, Locust bean gum, Xanthan gum, Egg white, Guar gum, Syneresis, Water holding capacity, Food science

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The effect of pH, sucrose, salt and hydrocolloid gums on the gelling properties and water holding capacity of egg white gel — Research Paper | ScholarLens