Changes in the textural and flavor characteristics of egg white emulsion gels induced by lipid and thermal treatment
Xiaole Xiang, Gan Hu, Zhuosi Yu, Xianghong Li, Faxiang Wang, Xiayin Ma, Yiqun Huang, Yongle Liu, Lei Chen
Topics & Concepts
EmulsionChemistryHexanalFlavorEgg whiteChromatographySoybean oilPhenolOrganic chemistryFood scienceMeat and Animal Product QualityBiochemical Analysis and Sensing TechniquesAdvanced Chemical Sensor Technologies