Research Progress in Emulsification Properties of Hydrolyzed Egg Yolk and Its Application in Food Industry

Egg yolk is an important food ingredient because of its outstanding nutritional value and emulsifying properties. The insoluble particle structure present in egg yolk and heat treatment during food processing may lead to poor stability of egg yolk emulsion. Hydrolysis, as a safe, efficient and low-e...

Πλήρης περιγραφή

Λεπτομέρειες βιβλιογραφικής εγγραφής

Κύριος συγγραφέας:	HU Gan, DONG Shijian, LI Shugang
Μορφή:	Artigo
Γλώσσα:	Inglês
Έκδοση:	China Food Publishing Company 2024-08-01
Σειρά:	Shipin Kexue
Θέματα:	egg yolk; protein; limited enzyme hydrolysis; emulsifying properties; off-flavor
Διαθέσιμο Online:	https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-15-033.pdf
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