The effect of CaCl2 on water migration, rheological properties, aggregation behavior and protein structure in rapidly salted separated egg yolk plasma and granules
Year: 2024
Type: article
Abstract: can change the aggregation mode of proteins in egg yolk plasma and granules, improving the quality of salted egg yolk products.
Source: Poultry Science
Authors: Yaotong Liu, Longyuan Zhang, Yujie Chi
Language: English
Topic: Proteins in Food Systems
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: gold
Estimated APC paid: $2,300
Award: G2210023396
OpenAlex ID: W4402076961