|
|
|
| Microstructure and Gelatin's Property of the Chicken Egg |
| Chen Gong |
|
|
|
|
Abstract The basic structural unit of the yolk of the chicken eggyolk-balldetermines the physical property of the formed gelatin.The lowdendity liprotein in the yolk-ball functions as the principal chemical in forming of the gelatin.The pH,ionic strength of the egg liquid and processing technology affect greatly the property of the formed eggyolk and eggwhite gelatin.
|
|
|
|
|
|
|
|
|
|
|
1999, Vol. 13 
