Effect of CaCl2 on the stability and rheological properties of foams and high-sugar aerated systems produced by preheated egg white protein

Publication date: Available online 30 March 2020Source: Food HydrocolloidsAuthor(s): Farhad Alavi, Zhigang Tian, Lingyun Chen, Zahra Emam-Djomeh
Source: Food Hydrocolloids - Category: Food Science Source Type: research