Changes of microstructure characteristics and intermolecular interactions of preserved egg white gel during pickling

Published 2016 View Full Article

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Title
Changes of microstructure characteristics and intermolecular interactions of preserved egg white gel during pickling
Authors
Keywords
Preserved egg white gel, Microstructure, Intermolecular force, Disulfide bond
Journal
FOOD CHEMISTRY
Volume 203, Issue -, Pages 323-330
Publisher
Elsevier BV
Online
2016-02-07
DOI
10.1016/j.foodchem.2016.02.044

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