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Mechanistic Insights into Gel Formation of Egg-Based Yoghurt: the Dynamic Changes in Physicochemical Properties, Microstructure, and Intermolecular Interactions During Fermentation.

Jianwei Zang,Xiaoyang Pan,Yuanyuan Zhang,Yonggang Tu,Haixia Xu,Daobang Tang,Qingfeng Zhang,Jiguang Chen,Zhongping Yin

Food Research International（2023）

Cited 7|Views21
Key words
Egg-based yoghurt,Texture,Rheology,Microstructure,Intermolecular force
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