Toward structured and functional salted egg yolks: Role of calcium chloride concentration on protein conformation, aggregation, and gel formation under sodium chloride dry-curing

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Publication date: December 2025

Source: Food Research International, Volume 221, Part 4

Author(s): Jian Li, Rui Chuang, Jiayu Liang, Huajiang Zhang, Lina Xu, Ying Ma, Ning Xia, Yonggang Tu, Ahmed M. Rayan, Mohamed Ghamry

Publication date: December 2025Source: Food Research International, Volume 221, Part 4Author(s): Jian Li, Rui Chuang, Jiayu Liang, Huajiang Zhang, Lina Xu, Ying Ma, Ning Xia, Yonggang Tu, Ahmed M. Rayan, Mohamed Ghamry Read More