Improvement of egg yolk powder properties through enzymatic hydrolysis and subcritical fluid extraction
Luping Gu, Jiao Han, David Julian McClements, Mengyao Ji, Junhua Li, Cuihua Chang, Shijian Dong, Yujie Su, Yanjun Yang
Topics & Concepts
SolubilityExtraction (chemistry)YolkChromatographyEnzymatic hydrolysisHydrolysisChemistryIngredientScanning electron microscopeAqueous solutionMaterials scienceFood scienceBiochemistryOrganic chemistryComposite materialProtein Hydrolysis and Bioactive PeptidesMeat and Animal Product QualityProteins in Food Systems