Physicochemical and sensory properties of egg curd as affected by raw materials and lecithin-Reference-Cited by-同舟云学术

Physicochemical and sensory properties of egg curd as affected by raw materials and lecithin

Published:2021-08 Issue:10 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Zhao Xiaorui¹^ORCID,Zhang Deju²,Liu Jingbo¹,Zhang Ting¹

Affiliation:

1. Jilin Provincial Key Laboratory of Nutrition and Functional Food & College of Food Science and Engineering Jilin University Changchun China

2. Food and Nutritional Sciences School of Biological Sciences The University of Hong Kong Hong Kong Hong Kong

Funder

Fundamental Research Funds for the Central Universities

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15783

Reference44 articles.

1. AOAC. (1970).Official methods of analysis of the Association of Official Analytical Chemists. Official methods of analysis of the Association of Official Analytical Chemists.

2. Enzymatic modification of egg lecithin to improve properties

3. Effect of Incorporation of Mint on Texture, Colour and Sensory Parameters of Biscuits

4. Rheology of natural and imitation mozzarella cheese at conditions relevant to pizza baking

5. Principal component analysis in sensory analysis: covariance or correlation matrix?

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