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...
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| Format: | Artigo |
| Jezik: | Inglês |
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China Food Publishing Company
2024-08-01
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| Serija: | Shipin Kexue |
| Teme: | |
| Online dostop: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-15-033.pdf |
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