Changes in gelation, aggregation and intermolecular forces in frozen-thawed egg yolks during freezing
Ruihong Wang, Yanqiu Ma, Yanqiu Ma, Qingpu Du, Zhao Ying, Yujie Chi
Topics & Concepts
ChemistryYolkHydrophobic effectHydrogen bondRheologyDisulfide bondChromatographyBiophysicsBiochemistryFood scienceBiologyOrganic chemistryMaterials scienceMoleculeComposite materialProteins in Food SystemsMeat and Animal Product QualityMicroencapsulation and Drying Processes