Effects of NaCl on the Freezing-Thawing Induced Gelation of Egg Yolk at pH 2.0–8.0
Teng Li, Qixin Zhong, Tao Wu
Topics & Concepts
YolkDissociation (chemistry)CalciumChemistryBiophysicsChemical engineeringFood scienceOrganic chemistryBiologyEngineeringProteins in Food SystemsMeat and Animal Product QualityMicroencapsulation and Drying Processes