Emulsifying stability of enzymatically hydrolyzed egg yolk granules and structural analysis

Published 2019 View Full Article

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Title
Emulsifying stability of enzymatically hydrolyzed egg yolk granules and structural analysis
Authors
Keywords
Enzymatically hydrolyzed granules, Protease hydrolysis, Interfacial adsorption, Emulsion stability
Journal
FOOD HYDROCOLLOIDS
Volume 101, Issue -, Pages 105521
Publisher
Elsevier BV
Online
2019-11-15
DOI
10.1016/j.foodhyd.2019.105521

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