Characterization of enzymatically modified liquid egg yolk: Structural, interfacial and emulsifying properties

Published 2020 View Full Article

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Title
Characterization of enzymatically modified liquid egg yolk: Structural, interfacial and emulsifying properties
Authors
Keywords
Liquid egg yolk, Protein structure, Emulsifying properties, Hydrolysis
Journal
FOOD HYDROCOLLOIDS
Volume 105, Issue -, Pages 105763
Publisher
Elsevier BV
Online
2020-02-14
DOI
10.1016/j.foodhyd.2020.105763

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