Improved effect of ultrasound-assisted enzymolysis on egg yolk powder: Structural properties, hydration properties and stability characteristics
Qiqi Li, Xinyue Zhang, Shitao Tang, Sijie Mi, Lizhi Lu, Qi Zeng, Minquan Xia, Zhaoxia Cai
Topics & Concepts
YolkMicrostructureDissolutionFourier transform infrared spectroscopySolubilityDispersion (optics)HydrolysisParticle sizeChemistryDispersion stabilityHydrogen bondChemical engineeringMaterials scienceAqueous solutionChromatographyOrganic chemistryFood scienceCrystallographyPhysical chemistryMoleculeOpticsPolymerEngineeringPhysicsProteins in Food SystemsMeat and Animal Product QualityMicroencapsulation and Drying Processes