Effect of salt penetration and water migration on cooked salted egg yolk gel during storage: Physicochemical properties, structural characteristics and flavor changes
Qiqi Li, Haobo Jin, Xinyue Zhang, Gan Hu, Chan Lei, Haoyang Sun, Long Sheng, Yongguo Jin, Mahmoud Abou-Elsoud, Lizhi Lu, Zhaoxia Cai
Topics & Concepts
YolkChemistryFlavorFood sciencePicklingPenetration (warfare)SaltingSodiumMicrostructureChromatographyOrganic chemistryOperations researchCrystallographyPhysical chemistryEngineeringMeat and Animal Product QualityProteins in Food SystemsMicroencapsulation and Drying Processes