Changes in physico-chemical properties, microstructure and intermolecular force of preserved egg yolk gels during pickling

Published 2018 View Full Article

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Title
Changes in physico-chemical properties, microstructure and intermolecular force of preserved egg yolk gels during pickling
Authors
Keywords
Preserved egg yolks, Physico-chemical properties, Gel, Microstructure, Intermolecular force
Journal
FOOD HYDROCOLLOIDS
Volume 89, Issue -, Pages 131-142
Publisher
Elsevier BV
Online
2018-10-17
DOI
10.1016/j.foodhyd.2018.10.016

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