Effect of the substitution of butter by double cross-linked egg yolk granules/sodium alginate emulsion gel on properties of baking dough during frozen storage
Hong Zhang, Hong Zhang, Afeng Wei, Sijie Zhou, Huajiang Zhang, Huajiang Zhang, Ning Xia, Jing Wang, Yanqiu Ma, Min Fan
Topics & Concepts
EmulsionRheologyYolkChemistryMicrostructureNetwork structureSodium CaseinateSodiumFood scienceChemical engineeringChromatographyMaterials scienceOrganic chemistryComposite materialCrystallographyEngineeringMachine learningComputer scienceProteins in Food SystemsFood Chemistry and Fat AnalysisMicroencapsulation and Drying Processes