Fabrication egg white gel hydrolysates-stabilized oil-in-water emulsion and characterization of its stability and digestibility

Published 2019 View Full Article

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Title
Fabrication egg white gel hydrolysates-stabilized oil-in-water emulsion and characterization of its stability and digestibility
Authors
Keywords
Egg white hydrolysates, Rheology, Emulsion stability, Digestibility, Antioxidant activity
Journal
FOOD HYDROCOLLOIDS
Volume 102, Issue -, Pages 105621
Publisher
Elsevier BV
Online
2019-12-24
DOI
10.1016/j.foodhyd.2019.105621

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