Divalent metal ions under low concentration environment improved the thermal gel properties of egg yolk
ABSTRACT: To improve the thermal gel properties of egg yolk, the effect of several valence metal ions (K+, Ca2+, Mg2+ and Fe3+) with different concentrations (0–0.72%) on the rheological, gel, and structural properties of egg yolk were investigated. Results showed that monovalent and divalent ions w...
| Автори: | , , , , , , , , , |
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| Формат: | Стаття |
| Мова: | English |
| Опубліковано: |
Elsevier
2024-06-01
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| Серія: | Poultry Science |
| Предмети: | |
| Онлайн доступ: | http://www.sciencedirect.com/science/article/pii/S0032579124002785 |