Ultrasound-Assisted Low-Sugar Marination Technology for Improving the Gel Properties of Sugar-Shelled Marinated Eggs and Underlying Mechanism

Ultrasound-Assisted Low-Sugar Marination Technology for Improving the Gel Properties of Sugar-Shelled Marinated Eggs and Underlying Mechanism

This study aimed to develop an eco-friendly and efficient low-sugar marination technology for making sugar-shelled marinated eggs. Low-sugar sugar-shelled marinated eggs were prepared by partially replacing sucrose with xylitol under the assistance of high intensity ultrasound (HIU) treatments at di...

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Bibliographic Details
Main Author: ZHENG Dan, YU Danrong, MIAN Haiyang, SUN Yaogui, LIU Chunyou, ZHANG Xiaoyu, YU Zhihui
Format: Article
Language:English
Published: China Food Publishing Company 2024-11-01
Series:Shipin Kexue
Subjects:
sugar-shelled marinated eggs; high intensity ultrasound; xylitol; gel properties; flavor
Online Access:https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-21-008.pdf

Internet

https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-21-008.pdf

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