Research Note: Aggregation-depolymerization of chicken egg yolk granule under different food processing conditions

Research Note: Aggregation-depolymerization of chicken egg yolk granule under different food processing conditions

ABSTRACT: Chicken egg yolk granule is a natural micro–nano aggregate in egg yolk, and its assembly structure varies under different processing conditions. In this study, the effects of NaCl concentration, pH, temperature, and ultrasonic treatment on the properties and microstructure of yolk granule...

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Bibliographic Details
Main Authors: Hongliang Ye, Jiale Sui, Jinqiu Wang, Yi Wang, Di Wu, Beibei Wang, Fang Geng
Format: Article
Language:English
Published: Elsevier 2023-07-01
Series:Poultry Science
Subjects:
egg yolk
yolk granule
assembly structure
pH
ultrasonic
Online Access:http://www.sciencedirect.com/science/article/pii/S0032579123002183

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http://www.sciencedirect.com/science/article/pii/S0032579123002183

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