Formation mechanism of high-viscosity gelatinous egg white among “Fenghuang Egg”: Phenomenon, structure, and substance composition
Xin Liu, Lulu Ma, Mengzhen Zhong, Shuaishuai Wei, Ying Liu, Shijian Dong, Shugang Li
Topics & Concepts
Egg whiteChemistryViscosityFood scienceComposition (language)ChromatographyMaterials scienceComposite materialPhilosophyLinguisticsProteins in Food SystemsPolysaccharides Composition and ApplicationsMicroencapsulation and Drying Processes