Heat-induced gelation of egg yolk as a function of pH. Does the type of acid make any difference?

标题
Heat-induced gelation of egg yolk as a function of pH. Does the type of acid make any difference?
作者
关键词
Egg yolk, Linear viscoelasticity, Thermal gelation, Acid gelation, Gel microstructure
出版物
FOOD HYDROCOLLOIDS
Volume 87, Issue -, Pages 142-148
出版商
Elsevier BV
发表日期
2018-07-26
DOI
10.1016/j.foodhyd.2018.07.045

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