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This work describes a practical way to optimize the high level of the chef creativity to produce rational approaches to food design. It is particularly focused on the preparation of two dishes: bubbly juice and false skin. For the first dish, three samples were prepared with egg white protein (EWP) and xanthan gum at pH 4.6 and pH 7.0. At pH 4.6 (isoelectric point), there were substantial differences...
Chefs have known that whipping egg white proteins (EWP) in a copper bowl will improve foam stability. The improved stability is attributed to a copper–conalbumin complex or alteration of sulfhydryl reactivity. Whey proteins bind copper and show copper-induced changes in disulfide bonds; therefore, they may also be responsive to whipping in a copper bowl. EWP and whey protein isolate (WPI) solutions...
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