Potassium Chloride as an Effective Alternative to Sodium Chloride in Delaying the Thermal Aggregation of Liquid Whole Egg

Potassium Chloride as an Effective Alternative to Sodium Chloride in Delaying the Thermal Aggregation of Liquid Whole Egg

The potential of potassium chloride (KCl) to be used as a substitute for sodium chloride (NaCl) was studied by monitoring the effects of salt treatment on thermal behavior, aggregation kinetics, rheological properties, and protein conformational changes. The results show that the addition of KCl can...

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Bibliographic Details
Main Authors: Jiayu Guo, Xin Gao, Yujie Chi, Yuan Chi
Format: Article
Language:English
Published: MDPI AG 2024-04-01
Series:Foods
Subjects:
liquid whole egg
potassium chloride
aggregation behavior
rheological properties
Online Access:https://www.mdpi.com/2304-8158/13/7/1107

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