Impact of ozone-induced oxidation on the textural, moisture, micro-rheology and structural properties of egg yolk gels

Published 2021 View Full Article

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Title
Impact of ozone-induced oxidation on the textural, moisture, micro-rheology and structural properties of egg yolk gels
Authors
Keywords
Ozone, Egg yolk, Gel properties, Textural, Moisture, Micro-rheology
Journal
FOOD CHEMISTRY
Volume -, Issue -, Pages 130075
Publisher
Elsevier BV
Online
2021-05-12
DOI
10.1016/j.foodchem.2021.130075

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