Forces involved in freeze-induced egg yolk gelation: Effects of various bond dissociation reagents on gel properties and protein structure changes

Published 2021 View Full Article

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Title
Forces involved in freeze-induced egg yolk gelation: Effects of various bond dissociation reagents on gel properties and protein structure changes
Authors
Keywords
Frozen egg yolk, Molecular forces, Bond dissociation reagents, Texture properties, Protein secondary structure
Journal
FOOD CHEMISTRY
Volume -, Issue -, Pages 131190
Publisher
Elsevier BV
Online
2021-09-21
DOI
10.1016/j.foodchem.2021.131190

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