Changes in egg yolk gelation behaviour and mechanisms during freezing
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Title
Changes in egg yolk gelation behaviour and mechanisms during freezing
Authors
Keywords
Frozen-thawed egg yolk, Rheological properties, Moisture distribution, Protein conformation
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 151, Issue -, Pages 112223
Publisher
Elsevier BV
Online
2021-07-29
DOI
10.1016/j.lwt.2021.112223
References
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