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Effects of degree of hydrolysis (DH) on the functional properties of egg yolk hydrolysate with alcalase
Effects of enzymatic hydrolysis on the physicochemical and functional properties of egg yolk were investigated in this study. Alcalase, neutrase and flavourzyme were used to hydrolyze egg yolk. Solubility, foaming properties, emulsifying and microstructure properties of egg yolk were determined afte...
Sparad:
| I publikationen: | J Food Sci Technol |
|---|---|
| Huvudupphovsmän: | , , , |
| Materialtyp: | Artigo |
| Språk: | Inglês |
| Publicerad: |
Springer India
2017
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| Ämnen: | |
| Länkar: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5334225/ https://ncbi.nlm.nih.gov/pubmed/28298680 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-017-2504-0 |
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