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Effects of pasteurization temperature and amino acids on the gelation behavior of liquid egg yolk: Emphasizing rheology, gel properties, intermolecular forces and microstructure

Lan Liu; Jiahui Bi; Yujie Chi; Yuan Chi
Food Chemistry · Vol. 463 · pp. 141508 · 2025
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Bibliographic Information

JournalFood Chemistry
PublisherElsevier
Publication Date2025-01-01
Publication Year2025
Volume463
Pages141508
Document TypeJournal Article
eISSN0308-8146
DOI10.1016/j.foodchem.2024.141508
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1976-07-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/03088146
Publisher PageOpen Publisher Page
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