The effect of CaCl2 on water migration, rheological properties, aggregation behavior and protein structure in rapidly salted separated egg yolk plasma and granules-Reference-Cited by-同舟云学术

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The effect of CaCl2 on water migration, rheological properties, aggregation behavior and protein structure in rapidly salted separated egg yolk plasma and granules

Published:2024-12 Issue:12 Volume:103 Page:104279
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

Liu Yaotong,Zhang Longyuan,Chi Yujie^ORCID

Publisher

Elsevier BV

Reference44 articles.

1. The investigation of the changes in physicochemical, texture and rheological characteristics of salted duck egg yolk during salting;Ai;LWT-Food Sci. Technol.,2018

2. Egg yolk: structures, functionalities and processes;Anton;J. Sci. Food Agric.,2013

3. Filler effects of oil droplets on the rheology of heat-set emulsion gels prepared with egg yolk and egg yolk fractions;Anton;Colloid. Surf. B Biointerfaces,2001

4. Thermostability of hen egg yolk granules: Contribution of native structure of granules;Anton;J. Food Sci.,2010

5. Composition, solubility and emulsifying properties of granules and plasma of egg yolk;Anton;J. Food Sci.,1997

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