Effects of strong alkali treatment on the physicochemical properties, microstructure, protein structures, and intermolecular forces in egg yolks, plasma, and granules

Published 2019 View Full Article

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Title
Effects of strong alkali treatment on the physicochemical properties, microstructure, protein structures, and intermolecular forces in egg yolks, plasma, and granules
Authors
Keywords
Egg yolk, Plasma, Granules, Gelation, Alkali treatment
Journal
FOOD CHEMISTRY
Volume 311, Issue -, Pages 125998
Publisher
Elsevier BV
Online
2019-12-09
DOI
10.1016/j.foodchem.2019.125998

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