Formation mechanism and inhibition methods of frozen egg yolk gelation: A review
Jiajia Zhang, Yanqiu Ma
Topics & Concepts
YolkDenaturation (fissile materials)Food scienceChemistryMechanism (biology)IngredientFood productsNuclear chemistryEpistemologyPhilosophyMeat and Animal Product QualityProteins in Food SystemsMicroencapsulation and Drying Processes