Comparison of Physicochemical and Functional Properties of Chicken and Duck Egg Albumens

ABSTRACT The aim of this research was to investigate the physicochemical and functional properties of fresh and pasteurized chicken and duck egg albumens. The results showed that pasteurization of both chicken and duck albumens significantly decreased (p≤0.05) viscosity, but had no impact (p>0.05...

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Bibliographic Details

Published in:	Brazilian Journal of Poultry Science
Main Authors:	W Chaiyasit, RG Brannan, D Chareonsuk, W Chanasattru
Format:	Article
Language:	English
Published:	Fundação APINCO de Ciência e Tecnologia Avícolas 2019-04-01
Subjects:	Egg albumen Egg white Chicken egg Duck egg Protein functionalities Gelling Foaming
Online Access:	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2019000100304&lng=en&tlng=en