Effect of non‑sodium salt substitution on the coagulation behavior of egg yolk: Analyzing egg yolk, plasma, and granule components during pickling

Food Chemistry 2026

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Authors: Qingqing Zhang, Feng Feng, Na Wu, Shuping Chen, Lilan Xu, Yao Yao, Haoze Du, Yonggang Tu, Yan Zhao

DOI: 10.1016/j.foodchem.2026.148759

Cited by: 2

References: 39

Fields of Study & Subjects

Proteins in Food Systems Animal health and immunology Meat and Animal Product Quality

References 39