The effects of sucrose/NaCl combined pickling on the textural characteristics, moisture distribution, and protein aggregation behavior of egg yolk.

Autor: Shi, Manqi1 (AUTHOR), Zeng, Qi1 (AUTHOR), Hu, Xiaoxian1 (AUTHOR), Jin, Haobo1 (AUTHOR), Lv, Xiaohui1 (AUTHOR), Ma, Jiaxuan1 (AUTHOR), Chen, Rong1 (AUTHOR), Jin, Yongguo1 (AUTHOR) jinyongguo@mail.hzau.edu.cn
Zdroj: Journal of Food Science (John Wiley & Sons, Inc.). May2024, Vol. 89 Issue 5, p2684-2700. 17p.
Databáze: Academic Search Ultimate
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