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

出版年份 2021 全文链接

标题

作者

关键词

Frozen egg yolk, Molecular forces, Bond dissociation reagents, Texture properties, Protein secondary structure

出版物

Volume -, Issue -, Pages 131190

出版商

Elsevier BV

发表日期

2021-09-21

DOI

10.1016/j.foodchem.2021.131190

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