标题
Physico-chemical and functional properties of microfluidized egg yolk
作者
关键词
Emulsifying index, Particle size, Rheology, Thermal analysis, FTIR
出版物
JOURNAL OF FOOD ENGINEERING
Volume 294, Issue -, Pages 110416
出版商
Elsevier BV
发表日期
2020-11-27
DOI
10.1016/j.jfoodeng.2020.110416
参考文献
相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。- The Golden Egg: Nutritional Value, Bioactivities, and Emerging Benefits for Human Health
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- Functional and physicochemical properties of whole egg powder: effect of spray drying conditions
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- Characterization and High-Pressure Microfluidization-Induced Activation of Polyphenoloxidase from Chinese Pear (Pyrus pyrifolia Nakai)
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