Effect of sugar, citric acid and egg white type on the microstructural and mechanical properties of meringues

► X-ray microtomography was able to reconstruct the 3D microstructure of meringues. ► Citric acid, sugar and EW type impact microstructural and mechanical properties. ► Low sugar/EW ratios and high citric acid levels increase meringues air phase. ► Low sugar/EW ratios and high citric acid levels det...

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Veröffentlicht in:	Journal of food engineering 2012-02, Vol.108 (3), p.453-462
Hauptverfasser:	Licciardello, Fabio, Frisullo, Pierangelo, Laverse, Janine, Muratore, Giuseppe, Del Nobile, Matteo Alessandro
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Citric acid Egg and egg product industries Egg white Food engineering Food industries Food microstructure Fundamental and applied biological sciences. Psychology General aspects Ingredients Mechanical properties Meringues Microstructure Porosity Sugars Texture X-ray microtomography
Online-Zugang:	Volltext
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