Study on the Mechanism of Modified Cellulose Improve the Properties of Egg Yolk gel.

Food Chem X · 2023 · PMC10740026 · PMID 38144820

Europe PMC DOI

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an increasing trendno p-value reported

In the range of 20-40°C, G''>G', the viscosity played a dominant role in the system, and the G' and G'' values showed an increasing trend as the increase of CNFC or CMC concentration, indicating that both modified celluloses effectively improved the viscosity of yolk-gel.

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