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Sponsored AI AM CLAUDE, A Beginner's Guide: Learn the basics of working with AI AI AM CLAUDE, A Beginner's Guide: Learn the basics of working with AI

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Yingmei Wu

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Open access Sep 2026

Mechanism study on egg yolk addition improving the gel properties of low-salt chicken breast paste

This study investigated the improvement of gel properties in low-salt chicken breast mince and its underlying mechanism by adding different proportions of egg yolk (EY). Results showed that adding 1.0% EY significantly improved the textural properties of the low-salt chicken breast mince, the hardness increased fro...

Duo Shang, Chao Ai, Hui Teng et al. · 0 citations

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