![Impact of thermal treatment on the rheological, microstructural, protein structures and extrusion 3D printing characteristics of egg yolk]()
Impact of thermal treatment on the rheological, microstructural, protein structures and extrusion 3D printing characteristics of egg yolkXu, Lilan; Gu, Luping; Su, Yujie; Chang, Cuihua; Wang, Jing; Dong, Shijian; Liu, Yin; Yang, Yanjun; Li, Junhua · Food Hydrocolloids · 2020