Effects of CaCl2 on the rheology, microstructure and protein structures of rapidly salted separated egg yolk
Yaotong Liu, Xiaoxue Yang, Yujie Chi, Yuan Chi
Topics & Concepts
YolkSaltingChemistryMicrostructureFourier transform infrared spectroscopyRheologyScanning electron microscopeChromatographyChemical engineeringFood scienceCrystallographyMaterials scienceComposite materialEngineeringProteins in Food SystemsPolysaccharides Composition and ApplicationsMeat and Animal Product Quality