Improvement of emulsification of egg yolk powder: protein modification techniques
As a high nutritional value egg processing product, egg yolk powder has a wide range of applications, However, its emulsification is affected by the processing conditions and is not satisfactory, which limits its wide application in the food industry. Based on this, this paper presents a systematic...
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| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Tsinghua University Press
2024-12-01
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| Series: | Food Science of Animal Products |
| Subjects: | |
| Online Access: | https://www.sciopen.com/article/10.26599/FSAP.2024.9240095 |
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