Characterization of enzymatically modified liquid egg yolk: Structural, interfacial and emulsifying properties
Xing Fu, Xi Huang, Yongguo Jin, Shisi Zhang, Meihu Ma
Topics & Concepts
EmulsionThermostabilityHydrolysisChemistryEnzymatic hydrolysisYolkChromatographySolubilityDenaturation (fissile materials)Chemical engineeringEnzymeOrganic chemistryNuclear chemistryFood scienceEngineeringProteins in Food SystemsMeat and Animal Product QualityProtein Hydrolysis and Bioactive Peptides