Gelation behavior of egg yolk under physical and chemical induction: A review.

Zhao, Yan; Feng, Feng; Yang, Yuan; Xiong, Chunhong; Xu, Mingsheng; Tu, Yonggang

Zhao, Yan; Feng, Feng; Yang, Yuan; Xiong, Chunhong; Xu, Mingsheng; Tu, Yonggang.

Afiliação

Zhao Y; Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang 330047, China. Electronic address: zhaoyan@ncu.edu.cn.
Feng F; Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang 330047, China. Electronic address: 2460625581@qq.com.
Yang Y; Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China. Electronic address: 1439325902@qq.com.
Xiong C; Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang 330047, China. Electronic address: 13807099600@163.com.
Xu M; Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China. Electronic address: xumsh@jxau.edu.cn.
Tu Y; Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China. Electronic address: tygzy1212@jxau.edu.cn.

Food Chem ; 355: 129569, 2021 Sep 01.

Article em En | MEDLINE | ID: mdl-33773456

Assuntos

Gema de Ovo/química; Géis/química; Álcalis/química; Animais; Proteínas do Ovo/química; Gema de Ovo/metabolismo; Congelamento; Pressão; Sais/química; Temperatura

Palavras-chave

Alkali; Egg yolk gel; Freeze; Heating; High pressure; Salt

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Gema de Ovo / Géis Limite: Animals Idioma: En Revista: Food Chem Ano de publicação: 2021 Tipo de documento: Article País de publicação: Reino Unido

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