Abstract
In this review, gelation process, physicochemical properties and formation mechanism of egg yolk gel induced by heat, alkali and freezing were introduced. On this basis, the effects of different factors on heat-induced gel, alkali-induced gel and freezing-induced gel were elaborated, and the research direction of egg yolk gel was prospected.
Publication Date
4-28-2021
First Page
1
Last Page
5
DOI
10.13652/j.issn.1003-5788.2021.04.001
Recommended Citation
Gen-sheng, ZHANG; Yi-meng, XU; Shi-you, YU; and Lei, PAN
(2021)
"Research progress on formation mechanism and influencing factors of egg yolk gel,"
Food and Machinery: Vol. 37:
Iss.
4, Article 1.
DOI: 10.13652/j.issn.1003-5788.2021.04.001
Available at:
https://www.ifoodmm.cn/journal/vol37/iss4/1
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