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Qingpu Du
Qingpu Du
Northeast Agricultural University
Yolk
Rheology
gel strength
Frost (temperature)
Disulfide bond
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Changes in gelation, aggregation and intermolecular forces in frozen-thawed egg yolks during freezing
2020
Food Hydrocolloids
Ruihong Wang
Yanqiu Ma
Zihong Ma
Qingpu Du
Ying Zhao
Yujie Chi
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