Wang, Sep 2009 – Effect of Yolk Contamination, Shearing, and Heating on Foaming Properties of Egg White

Overall Project Objectives as listed in the proposal:
1. To determine correlation of two foaming methods;
2. To examine the effect of lipid contamination on foaming properties of egg white;
3. To improve foaming of the yolk-contaminated egg white;
4. To study the effect of shearing and heating on foaming of the egg white;
5. To explore the mechanism of foaming reduction by lipid, shear and heat.