Effects of short-term fermentation with lactic acid bacteria on the characterization, rheological and emulsifying properties of egg yolk
Liangjie Tian, Shuting Hu, Jie Jia, Wen Siang Tan, Lu Yang, Qinjun Zhang, Xuebo Liu, Xiang Duan
Topics & Concepts
FermentationYolkLactic acidFood scienceBacteriaStreptococcus thermophilusChemistryRheologyBiologyLactobacillusMaterials scienceGeneticsComposite materialProteins in Food SystemsMeat and Animal Product QualityPolysaccharides Composition and Applications