Study on the Mechanism of Modified Cellulose Improve the Properties of Egg Yolk gel

Study on the Mechanism of Modified Cellulose Improve the Properties of Egg Yolk gel

Natural fiber is not suitable for modifying yolk gel as a modifier because of its large size and high compactness. In this study, two kinds of modified cellulose were selected to improve the thermal gel properties of yolk. The results showed that the two kinds of cellulose promoted the formation of...

Full description

Bibliographic Details
Main Authors: Xin Li, Qun Huang, Yufeng Zhang, Xiang Huang, Yongyan Wu, Fang Geng, Mingzheng Huang, Peng Luo, Xiefei Li
Format: Article
Language:English
Published: Elsevier 2023-12-01
Series:Food Chemistry: X
Subjects:
Modified celluloses
Yolk gel
Performance improvement
Mechanism research
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157523003206

Internet

http://www.sciencedirect.com/science/article/pii/S2590157523003206

Similar Items