Frozen Egg Yolk Gelation Mechanism and Inhibition Method: A Review

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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Bibliographic Details
Main Authors: Ruihong WANG, Kunlin ZHANG, Panchuang YANG, Song HE, Wei YANG, Hongju HE, Bo LI
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2025-05-01
Series:Shipin gongye ke-ji
Subjects:
egg yolk
frozen
gelation
protein aggregation
inhibition method
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024060206
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