蛋白质量浓度对鸡蛋热诱导凝胶特性的影响

周长旭，靳红果，辛营营，彭增起，熊雄，王蓉蓉，张雅玮

Effect of Protein Concentration on Properties of Heat-Induced Gels Prepared from Egg White, Yolk or Whole Egg

ZHOUChang-xu，JINHong-guo，XINYing-ying，PENGZeng-qi，XIONGXiong，WANGRong-rong，ZHANGYa-wei

食品科学 . 2012, (9): 118 -121 . DOI: 10.7506/spkx1002-6630-201209025