Effect of yolk spheres as a key histological structure on the morphology, character, and oral sensation of boiled egg yolk gel
Yuanyuan Liu, Keshan Wang, Jiaxuan Ma, Z. Wang, Qiujin Zhu, Yongguo Jin
Topics & Concepts
YolkScanning electron microscopeChemistryChromatographyFood scienceMaterials scienceComposite materialProteins in Food SystemsMeat and Animal Product QualityProtein Hydrolysis and Bioactive Peptides