{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,11,3]],"date-time":"2025-11-03T19:34:16Z","timestamp":1762198456040,"version":"build-2065373602"},"reference-count":56,"publisher":"Wiley","issue":"9","license":[{"start":{"date-parts":[[2021,8,1]],"date-time":"2021-08-01T00:00:00Z","timestamp":1627776000000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2021,9]]},"abstract":"<jats:sec>\n                    <jats:title>Abstract<\/jats:title>\n                    <jats:p>\n                      The study aimed to evaluate the physicochemical and functional properties of liquid whole egg (LWE) with L\u2010calcium lactate (L\u2010Ca), zinc lactate (L\u2010Zn), and sodium ferric EDTA (NaFeEDTA), and to compare with NaCl addition to determine the application potential of these mineral supplements. Results showed that salts addition significantly influenced the foaming, emulsifying, and gelling properties of LWE, which was possible through affecting the pH, particle size, surface hydrophobicity, apparent viscosity, and solubility. The addition of all the four salts reduced pH but increased the\n                      <jats:italic>d<\/jats:italic>\n                      <jats:sub>4,3<\/jats:sub>\n                      diameter of LWE. Additionally, the addition of 200\u00a0mM L\u2010Ca and 6\u00a0mM L\u2010Zn significantly improved the emulsifying capacity by 41.73% and 13.6%, the foaming capacity by 26.57% and 10%, and the protein solubility by 13.89% and 12.70%, respectively. In the meantime, mineral supplements tend to produce lower hardness gel, especially with 25\u00a0mM\u00a0L\u2010Ca and 8\u00a0mM L\u2010Zn, and the hardness was decreased from 2401.13 to 1138.29 and 1175.59\u00a0g, respectively. A relative decrease in hardness was desirable in gelled egg products. Moreover, the addition of NaCl and L\u2010Ca showed a higher redness and yellowness, but the addition of NaFeEDTA showed an undesirable color in dark brown, which may be not accepted by the public. In summary, L\u2010Ca and L\u2010Zn had great potential for application in LWE, which was more appropriate than adding NaCl. This study provides a basis for improving the functional properties of LWE products in the future.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Practical Application<\/jats:title>\n                    <jats:p>The addition of L\u2010Ca and L\u2010Zn to liquid whole egg (LWE) could improve the foaming and emulsifying capacity of LWE as well as produce a lower hardness gel, which may be more conducive to the production of cake, custards, and meat products. Meantime, it is more in line with people's pursuit of a healthy diet.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.15851","type":"journal-article","created":{"date-parts":[[2021,8,2]],"date-time":"2021-08-02T02:49:05Z","timestamp":1627872545000},"page":"3839-3854","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":3,"title":["Effect of L\u2010calcium lactate, zinc lactate, and ferric sodium EDTA on the physicochemical and functional properties of liquid whole egg"],"prefix":"10.1111","volume":"86","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-1685-9560","authenticated-orcid":false,"given":"Yuliang","family":"Hou","sequence":"first","affiliation":[{"name":"State Key Laboratory of Food Science and Technology Nanchang University  Nanchang P. R. China"},{"name":"College of Food Science &amp; Technology Nanchang University  Nanchang P. R. 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