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Updated: Jun 29, 2025

Mechanical Separation and Protein Solubilization of the Outer and Inner Perivitelline Sublayers from Hen's Eggs
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Mechanical Separation and Protein Solubilization of the Outer and Inner Perivitelline Sublayers from Hen's Eggs

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Effects of different temperatures on the physicochemical characteristics, microstructure and protein structure of

Xianlong Luo1,2,3, Ji'en Tan1,2,3,4, Yao Yao1,2,3

  • 1Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China.

Food Chemistry: X
|March 25, 2024
PubMed

Keywords:
GelationLow-temperature picklingPreserved egg yolk

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