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A study of the factors affecting the foaming properties of egg white - a review

Author

Listed:
  • Kateryna Lomakina

    (Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic)

  • Kamila Míková

    (Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic)

Abstract

Many foods are prepared using egg white, most of them being based on the foaming properties of egg white which are due to albumen proteins ability to encapsulate and retain air. Therefore, many scientists aim to find new methods to improve the volume and the stability of egg white foam. This paper is a review of various factors affecting the foaming ability of egg white.

Suggested Citation

  • Kateryna Lomakina & Kamila Míková, 2006. "A study of the factors affecting the foaming properties of egg white - a review," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 24(3), pages 110-118.
    • Handle: RePEc:caa:jnlcjf:v:24:y:2006:i:3:id:3305-cjfs
    DOI: 10.17221/3305-CJFS
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    Cited by:

    1. Miroslava Fašiangová & Gabriela Bořilová & Radka Hulánková, 2017. "The effect of dietary Se supplementation on the Se status and physico-chemical properties of eggs - a review," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 35(4), pages 275-284.
    2. Dalma Radványi & Réka Juhász & Csaba Németh & Ágnes Suhajda & Csaba Balla & József Barta, 2012. "Evaluation of the stability of whipped egg white," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 30(5), pages 412-420.

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