Impact of thermal treatment on the rheological,...

Food Hydrocolloids 2020 / 03 Vol. 100

Impact of thermal treatment on the rheological, microstructural, protein structures and extrusion 3D printing characteristics of egg yolk

Xu, Lilan, Gu, Luping, Su, Yujie, Chang, Cuihua, Wang, Jing, Dong, Shijian, Liu, Yin, Yang, Yanjun, Li, Junhua
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Volume:
100
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2019.105399
Date:
March, 2020
File:
PDF, 12.37 MB
2020
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