Mechanistic insights into gel formation of egg-based yoghurt: The dynamic changes in physicochemical properties, microstructure, and intermolecular interactions during fermentation-Reference-Cited by-同舟云学术

Mechanistic insights into gel formation of egg-based yoghurt: The dynamic changes in physicochemical properties, microstructure, and intermolecular interactions during fermentation

Published:2023-10 Issue: Volume:172 Page:113097
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Zang Jianwei,Pan Xiaoyang,Zhang Yuanyuan,Tu Yonggang,Xu Haixia,Tang Daobang,Zhang Qingfeng,Chen Jiguang,Yin Zhongping

Publisher

Elsevier BV

Subject

Food Science

Reference44 articles.

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