About
Contact & Profiles
A5012617868
Research Areas
- Nanocomposite Films for Food Packaging
- Meat and Animal Product Quality
- Collagen: Extraction and Characterization
- Silk-based biomaterials and applications
- Food composition and properties
- Dyeing and Modifying Textile Fibers
- Proteins in Food Systems
Huazhong Agricultural University
2022-2024
10.1016/j.foodres.2022.111264
article
EN
Food Research International
2022-04-21
10.1016/j.foodchem.2022.132708
article
EN
Food Chemistry
2022-03-15
Abstract Salted egg yolks have a tender, loose, gritty, and oily texture are commonly employed as fillings in baked goods. This study investigated the formation mechanism of yolk gels using three different pickling methods: NaCl, sucrose, mixed groups. The results revealed that these methods, pickled with mixture had lowest moisture content (11.59% at 25°C 10.21% 45°C), almost no free water content, highest hardness (19.11 N 31.01 45°C). Intermolecular force measurements indicated mitigated...
10.1111/1750-3841.17007
article
EN
Journal of Food Science
2024-03-29
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