1.0American Egg Boardhttps://www.incredibleegg.orgincredibleegg2https://www.incredibleegg.org/author/incredibleegg2/rich600338<blockquote class="wp-embedded-content" data-secret="nYZgRM7HEZ"><a href="https://www.incredibleegg.org/professionals/manufacturers/real-egg-functionality/coagulation-thickening/">Coagulation/Thickening</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://www.incredibleegg.org/professionals/manufacturers/real-egg-functionality/coagulation-thickening/embed/#?secret=nYZgRM7HEZ" width="600" height="338" title="“Coagulation/Thickening” — American Egg Board" data-secret="nYZgRM7HEZ" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script> /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); //# sourceURL=https://www.incredibleegg.org/wp-includes/js/wp-embed.min.js </script> Coagulation indicates a change from a fluid to a solid or semisolid (gel) state. The success of many cooked foods depends on the coagulative properties of proteins, particularly the irreversible coagulative properties of egg proteins. The property is one of the egg’s most important functional benefits for food formulators, as it enables eggs to bind […]