Impact of ozone-induced oxidation on the textural, moisture, micro-rheology and structural properties of egg yolk gels
Yi Sun, Qi Wang, Haobo Jin, Zhe Li, Long Sheng
Topics & Concepts
YolkOzoneChemistryRheologyScanning electron microscopeMoistureOxygenFood scienceChemical engineeringMaterials scienceOrganic chemistryComposite materialEngineeringMeat and Animal Product QualityBee Products Chemical AnalysisMicrobial Inactivation Methods