Formation mechanism of salted egg yolk mudding during storage: Protein oxidation, gel structure, and conformation
Hui Xue, Huilan Liu, Guowen Zhang, Yonggang Tu, Yan Zhao
Topics & Concepts
CrystallinityChemistryLipid oxidationYolkFluorescenceProtein secondary structureProtein structureBiophysicsCrystallographyBiochemistryFood scienceBiologyPhysicsAntioxidantQuantum mechanicsMeat and Animal Product QualityProteins in Food SystemsMicroencapsulation and Drying Processes