Joint effects of enzymatic and high-intensity ultrasonic on the emulsifying propertiesof egg yolk
Zhihui Yu, Jingrong Hu, Shuxiao Gao, Ruifeng Han, Ling Ma, Yisheng Chen
Topics & Concepts
YolkMicrostructureChemistryThermal treatmentParticle sizeMaterials scienceFood scienceComposite materialCrystallographyPhysical chemistryProteins in Food SystemsMeat and Animal Product QualityMicroencapsulation and Drying Processes