Exploring xylitol as a low-salt alternative for effective inhibition of gelation in frozen egg yolks
Xiaoli Xu, Zhe Li, Qinyue Tang, Chen Bao, Haobo Jin, Yaqin Yang, Dewei Shu, Zhaoxia Cai, Long Sheng
Topics & Concepts
XylitolChemistryYolkSalt (chemistry)SucroseSolubilityDenaturation (fissile materials)Food scienceFood additiveChromatographyBiochemistryNuclear chemistryOrganic chemistryFermentationMeat and Animal Product QualityProteins in Food SystemsMicroencapsulation and Drying Processes