Characterization of liquid egg yolks hydrolyzed by phospholipase: Structure, thermal stability and emulsification properties
Ruolin Xu, Qing Gao, Junhua Li, Yujie Su, Luping Gu, Yanjun Yang, Cuihua Chang
Topics & Concepts
HydrolysisChemistryThermal stabilityCharacterization (materials science)ChromatographyPhospholipaseHeat stabilityChemical engineeringBiochemistryMaterials scienceEnzymeOrganic chemistryNanotechnologyEngineeringComposite materialProteins in Food SystemsMeat and Animal Product QualityMicroencapsulation and Drying Processes