摘要
文章介绍了热诱导、碱诱导和冷冻诱导蛋黄凝胶的凝胶过程、理化性质及形成机理,在此基础上重点阐述了不同影响因素对热诱导凝胶、碱诱导凝胶和冷冻诱导凝胶的影响,并对蛋黄凝胶的研究方向进行了展望。
In this review,gelation process,physicochemical properties and formation mechanism of egg yolk gel induced by heat,alkali and freezing were introduced.On this basis,the effects of different factors on heat-induced gel,alkali-induced gel and freezing-induced gel were elaborated,and the research direction of egg yolk gel was prospected.
作者
张根生
俆旖梦
遇仕友
潘雷
ZHANG Gen-sheng;XU Yi-meng;YU Shi-you;PAN Lei(College of Food Engineering,Harbin University of Commerce,Harbin,Heilongjiang 150028)
出处
《食品与机械》
北大核心
2021年第4期1-5,共5页
Food and Machinery
关键词
凝胶
蛋黄
热诱导
碱诱导
冷冻诱导
影响因素
gel
egg yolk
heat-induced gel
alkali-induced gel
freezing-induced gel
influencing factor
