Water filling of rapidly salted separated egg yolks: Characterization of water migration, aggregation behavior and protein structure
Water filling occurs during the rapid salting of separated egg yolks. The purpose of this study was to investigate the changes in water migration, protein aggregation and structures of the separated egg yolks salted with 20% salt solution over 24 hours to understand the principles of this phenomenon...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2023-10-01
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| Series: | Food Chemistry Advances |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X23000953 |