Effects of CaCl2 on salting kinetics, water migration, aggregation behavior and protein structure in rapidly salted separated egg yolks
Yaotong Liu, Mingmin Qing, Jingnan Zang, Yujie Chi, Yuan Chi
Topics & Concepts
ChemistrySaltingYolkSalted fishKineticsFood scienceSalting outChromatographyFish <Actinopterygii>Aqueous solutionOrganic chemistryBiologyQuantum mechanicsFisheryPhysicsProteins in Food SystemsMeat and Animal Product QualityMicroencapsulation and Drying Processes