Work

Effects of NaCl on the Freezing-Thawing Induced Gelation of Egg Yolk at pH 2.0–8.0

Year: 2021

Type: article

Source: Food Biophysics

DOI: 10.1007/s11483-021-09703-w

Authors: Teng Li, Qixin Zhong, Tao Wu

Institutions: University of Tennessee at Knoxville, Zhejiang Gongshang University

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

Funder: National Institute of Food and Agriculture

Award: G2575580372

OpenAlex ID: W3212511311

FWCI: 1.046

Cites: 30

Cited by: 15

Related to: 10