Effects of pasteurization temperature and amino acids on the gelation behavior of liquid egg yolk: Emphasizing rheology, gel properties, intermolecular forces and microstructure
Lan Liu, Jiahui Bi, Yujie Chi, Yuan Chi
Topics & Concepts
RheologyYolkMicrostructureIntermolecular forceChemical engineeringChemistryMaterials scienceOrganic chemistryFood scienceMoleculeCrystallographyComposite materialEngineeringProteins in Food SystemsPolysaccharides Composition and ApplicationsMicroencapsulation and Drying Processes