Impact of thermal treatment on the rheological, microstructural, protein structures and extrusion 3D printing characteristics of egg yolk

Xu, Lilan; Gu, Luping; Su, Yujie; Chang, Cuihua; Wang, Jing; Dong, Shijian; Liu, Yin; Yang, Yanjun; Li, Junhua

期刊名称Food Hydrocolloids
作者Xu, Lilan; Gu, Luping; Su, Yujie; Chang, Cuihua; Wang, Jing; Dong, Shijian; Liu, Yin; Yang, Yanjun; Li, Junhua
卷第100卷
印刷ISSN0268-005X
文件大小12670.94KB
发表时间2020-03
DOI10.1016/j.foodhyd.2019.105399

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