Changes in physico-chemical properties, microstructure,...

Food Chemistry 2019 / 03 Vol. 275

Changes in physico-chemical properties, microstructure, protein structures and intermolecular force of egg yolk, plasma and granule gels during salting

Xu, Lilan, Zhao, Yan, Xu, Mingsheng, Yao, Yao, Wu, Na, Du, Huaying, Tu, Yonggang
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Volume:
275
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2018.09.078
Date:
March, 2019
File:
PDF, 2.12 MB
english, 2019
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