Formation mechanism and inhibition methods of frozen egg yolk gelation: A review

作者：Jiajia Zhang, Yanqiu Ma · 发表于：Trends in Food Science & Technology · 年份：2024 · DOI：10.1016/j.tifs.2024.104491 · 被引用次数：22 · 研究领域：Meat and Animal Product Quality、Proteins in Food Systems、Microencapsulation and Drying Processes