Effect of enzymatic hydrolysis on the solubility of egg yolk powder from the changes in structure and functional properties

Published 2019 View Full Article

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Title
Effect of enzymatic hydrolysis on the solubility of egg yolk powder from the changes in structure and functional properties
Authors
Keywords
Egg yolk powder, Enzymatic hydrolysis, Solubility, Structure, Functional properties
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 110, Issue -, Pages 214-222
Publisher
Elsevier BV
Online
2019-04-22
DOI
10.1016/j.lwt.2019.04.070

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