Sucrose-phosphate osmotic system improves the quality characteristics of reduced-salt salted egg yolk: Profiling from protein structure and lipid distribution perspective
Qiqi Li, Haobo Jin, Minquan Xia, Haoyang Sun, Tao Zeng, Yulin Wang, Lizhi Lu, Zhaoxia Cai
Topics & Concepts
Food scienceSucroseChemistryConfocal laser scanning microscopyBiophysicsBiologyMeat and Animal Product QualityProteins in Food SystemsMicrobial Inactivation Methods