Effects of different copper salts on the physicochemical properties, microstructure and intermolecular interactions of preserved egg white

Authors :: Ji'en, Tan
Chunyang, Deng
Yao, Yao
Na, Wu
Huaying, Du
Mingsheng, Xu
Shuping, Chen
Yan, Zhao
Yonggang, Tu
Source :: Food Chemistry. 404:134756
Publication Year :: 2023
Publisher :: Elsevier BV, 2023.
Abstract: This study was conducted to investigate the effects of different copper salts on the physicochemical properties, microstructure and intermolecular interactions of preserved egg white (PEW) during pickling. With increased pickling time, the alkalinity of the pickling solution and the moisture of PEW pickled by three copper salts (CuSO

Subjects :: Egg White
Eggs
Salts
General Medicine
Alkalies
Copper
Food Science
Analytical Chemistry

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