Research Note: Aggregation-depolymerization of chicken egg yolk granule under different food processing conditions

Chicken egg yolk granule is a natural micro–nano aggregate in egg yolk, and its assembly structure varies under different processing conditions. In this study, the effects of NaCl concentration, pH, temperature, and ultrasonic treatment on the properties and microstructure of yolk granule were deter...

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Detalles Bibliográficos
Autores principales: Ye, Hongliang, Sui, Jiale, Wang, Jinqiu, Wang, Yi, Wu, Di, Wang, Beibei, Geng, Fang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
PROCESSING AND PRODUCT
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10172733/
https://www.ncbi.nlm.nih.gov/pubmed/37120873
http://dx.doi.org/10.1016/j.psj.2023.102696

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10172733/
https://www.ncbi.nlm.nih.gov/pubmed/37120873
http://dx.doi.org/10.1016/j.psj.2023.102696

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