Microstructure change in whole egg protein aggregates upon freezing: Effects of freezing time and sucrose addition

Publication date: Available online 21 December 2020Source: Journal of Food EngineeringAuthor(s): Bowen Fang, Kazuhiro Isobe, Akihiro Handa, Kyuya Nakagawa

Source: Journal of Food Engineering - December 22, 2020 Category: Food Science Source Type: research