Work

The Effects and Molecular Mechanisms of Heat‐Assisted Thawing and Erythritol Addition on the Rheological Properties of Egg Yolk

Year: 2025

Type: article

Source: Journal of Food Science

DOI: 10.1111/1750-3841.70354

Authors: Zheng Yu, Cuihua Chang, Junhua Li, Yujie Su, Luping Gu, Yanjun Yang

Institution: Jiangnan University

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W4412044822

FWCI: 0.879

Cites: 39

Cited by: 2

Related to: 10