Research progress on the factors affecting the characteristics of egg yolk gel and its modification

doi:10.13652/j.issn.1003-5788.2021.05.034

Home > Archive>Volume 37, Issue 5, 2021 >187-193. DOI:10.13652/j.issn.1003-5788.2021.05.034

Research progress on the factors affecting the characteristics of egg yolk gel and its modification
DOI:
                        10.13652/j.issn.1003-5788.2021.05.034
                    
CSTR:
                        [cstr]
                    
Author:
                        
                        
                    
Affiliation:(1. College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China;2. College of Food Science, Guizhou Medical University, Guiyang, Guizhou 550025, China)
Clc Number:
Fund Project:

Article

Figures

Metrics

Reference

Cited by

Materials

Comments

Abstract:

In this paper, the formation mechanism and characteristics of egg yolk gel were introduced,and the effects of different influencing factors on the formation of egg yolk gel were summarized. The common improvement methods of egg yolk gel were expounded, and its application was also prospected.

Reference

Cited by

Get Citation

张玉凤,王恰,吴永艳,等.蛋黄凝胶特性影响因素及改善方法研究进展[J].食品与机械英文版,2021,37(5):187-193.

Copy

Article Metrics

Abstract:
PDF:
HTML:
Cited by:

History

Received:December 30,2020
Revised:
Adopted:
Online: February 15,2023
Published:

About Journal

Editorial Board

Guide for Authors

Policies

Get Citation

Related Videos

Share

Article Metrics

History

Article QR Code