Regarding the α-helices of the unfrozen egg yolk samples, the intensity at 1,656/cm exhibited an increasing trend between the FEY and sugared egg yolk samples, indicating that the lyophilized sugared egg yolk samples had more α-helix structures than FEY.
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Effects of freezing on the gelation behaviors of liquid egg yolks affected by saccharides: thermal behaviors and rheological and structural changes.
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