Frozen Egg Yolk Gelation Mechanism and Inhibition Method: A Review
The egg yolk is rich in nutrients and is a widely used ingredient in processed foods owing to its excellent emulsifying properties. Freezing can maximize the preservation of the original flavor of the egg yolk, inhibit microbial growth, minimize quality decline during transportation and storage, and...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-05-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024060206 |
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