Emulsifying and emulsion stabilizing properties of hydrolysates of high-density lipoprotein from egg yolk
Wenjie Liu, Xiaolong Li, Shugang Li, Baocai Xu, Bao Zhang
Topics & Concepts
HydrolysateEmulsionChemistryHydrolysisTrypsinNeutral proteaseChromatographyYolkProteaseSolubilityEnzymatic hydrolysisEnzymePeptideBiochemistryFood scienceOrganic chemistryProtein Hydrolysis and Bioactive PeptidesProteins in Food SystemsMeat and Animal Product Quality