Changes in physico-chemical properties, microstructures, molecular forces and gastric digestive properties of preserved egg white during pickling with the regulation of different metal compounds

Author:

Zhao Yan,Cao Danhui,Shao Yaoyao,Xiong Chunhong,Li Jianke,Tu Yonggang

Funder

National Natural Science Foundation of China

Key Research and Development Project of Jiangxi Province

Young Scientist Training Objects Program of Jiangxi Province

Jiangxi Province Outstanding Youth Talent Funded Projects

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference36 articles.

1. Changes in gel characteristics of egg white under strong alkali treatment;Chen;Food Hydrocolloids,2015

2. Method for analysis of hygienic standard of egg and egg products;Chinese standard GB/T 5009.47-2003,2003

3. Determination of moisture in foods;Chinese standard GB 5009.3-2010,2010

4. Food safety national standard food additive sodium hydroxide;Chinese standard GB 1886.20-2016,2016

5. Physicochemical properties of salted pickled yolks from duck and chicken eggs;Chi;Journal of Food Science,2010

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