Nondestructive Determinations of Texture and Quality of Preserved Egg Gel by Hyperspectral Method

Yuan-zhe CHEN; Qiao-hua WANG; Wen-qiang TIAN; Bu-yun XU; Jian-chao HU

doi:10.3964/j.issn.1000-0593(2022)06-1985-08

Journals >Spectroscopy and Spectral Analysis >Volume 42 >Issue 6 >Page 1985 > Article

Spectroscopy and Spectral Analysis
Vol. 42, Issue 6, 1985 (2022)

Nondestructive Determinations of Texture and Quality of Preserved Egg Gel by Hyperspectral Method

Yuan-zhe CHEN^*, Qiao-hua WANG^{1; 2; *;}, Wen-qiang TIAN^1;, Bu-yun XU^1;, and Jian-chao HU^1;

Author Affiliations

1. College of Engineering, Huazhong Agricultural University, Wuhan 430070, China

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DOI: 10.3964/j.issn.1000-0593(2022)06-1985-08 Cite this Article

Yuan-zhe CHEN, Qiao-hua WANG, Wen-qiang TIAN, Bu-yun XU, Jian-chao HU. Nondestructive Determinations of Texture and Quality of Preserved Egg Gel by Hyperspectral Method[J]. Spectroscopy and Spectral Analysis, 2022, 42(6): 1985 Copy Citation Text

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References

[3] Quan Zhou, Shangguang Guo, Minmin Ai et al. Food Hydrocolloids, 94, 11(2019).

[8] H Li C, H Hung C, H Hsieh C et al. Foods, 10, 394(2021).

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