Improvement of rheological, network structure and 3D printing properties of heat-induced egg yolk low density lipoprotein hydrogel: The role of bivalent metal ions.

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作者： Jian,Li ^[1] ; Rui,Chuang ^[2] ; Yunze,Ma ^[2] ; Huajiang,Zhang ^[3] ; Yanqiu,Ma ^[4] ; Hanyu,Li ^[5] ; Zhongjiang,Wang ^[2] ; Mohamed,Ghamry ^[6] ; Ahmed M,Rayan ^[7]

作者单位： College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang Province 150030, China. Electronic address: lijianfood@foxmail.com. ^[1] College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang Province 150030, China. ^[2] College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang Province 150030, China. Electronic address: hjthzhang@163.com. ^[3] College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang Province 150030, China. Electronic address: yqma2019@neau.edu.cn. ^[4] College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang Province 150030, China. Electronic address: lihanyu1004@126.com. ^[5] Food Technology Department, Faculty of Agriculture, Benha University, Moshtohor 13736, Egypt. ^[6] Food Technology Department, Faculty of Agriculture, Suez Canal University, Ismailia 41522, Egypt. ^[7]

关键词 3D printing Egg yolk Heat induced gels Hydrophobic Intermolecular interactions Lipid Mechanism Microstructure

DOI 10.1016/j.foodchem.2024.142214

PMID 39626554

发布时间 2024-12-03

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Food chemistry

2024年467卷

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Improvement of rheological, network structure and 3D printing properties of heat-induced egg yolk low density lipoprotein hydrogel: The role of bivalent metal ions.

Food chemistry

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Improvement of rheological, network structure and 3D printing properties of heat-induced egg yolk low density lipoprotein hydrogel: The role of bivalent metal ions.

Food chemistry

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Food chemistry

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