Influence of Different Cations on Chemical Composition and Microstructure of Pidan White and Yolk During Pickling and Aging
Author:
Publisher
Informa UK Limited
Subject
Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10942910903013142
Reference24 articles.
1. Alkaline-Fermented Foods: A Review with Emphasis on Pidan Fermentation
2. Water and solute binding by proteins
3. Gelation of β-Lactoglobulin: Effects of Sodium Chloride and Calcium Chloride on the Rheological and Structural Properties of Gels
4. Network structure formation in thermally-induced gelation of glycinin
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