Multi-staged temperature control of the gelling properties and flavor quality of preserved eggs

The gelling properties and flavor quality of preserved eggs are affected by temperature reached during pickling. In response, this study investigates the effects of different temperature-controlled techniques on the gelling properties and flavor quality of preserved eggs. The results show that compa...

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Bibliographic Details

Published in:	Food Physics
Main Authors:	Jialei Wang, Ruipeng Ma, Baochang Li, Wanyue Zhang, Yuqian Huang, Qifei Wu, Bin Xu, Mohammed Obadi, Jun Sun
Format:	Article
Language:	English
Published:	KeAi Communications Co., Ltd. 2024-09-01
Subjects:	Temperature control Preserved egg Gelling properties Flavor quality
Online Access:	http://www.sciencedirect.com/science/article/pii/S2950069924000033