Mechanistic insights into gel formation of egg-based yoghurt: The dynamic changes in physicochemical properties, microstructure, and intermolecular interactions during fermentation
Jianwei Zang, Xiaoyang Pan, Yuanyuan Zhang, Yonggang Tu, Haixia Xu, Daobang Tang, Qing‐Feng Zhang, Jiguang Chen, Zhongping Yin
Topics & Concepts
RheologyHydrogen bondIntermolecular forceHydrophobic effectMicrostructureFermentationChemistryDynamic mechanical analysisChemical engineeringCrystallographyBiophysicsFood scienceOrganic chemistryMaterials scienceMoleculePolymerComposite materialEngineeringBiologyProteins in Food SystemsMicroencapsulation and Drying ProcessesMeat and Animal Product Quality