Isolation of Egg Yolk Granules as Low-Cholesterol Emulsifying Agent in Mayonnaise

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Isolation of Egg Yolk Granules as Low-Cholesterol Emulsifying Agent in Mayonnaise

Egg yolk is an essential ingredient for many food products due to its excellent functional properties such as emulsification. However, the consumers' concern of its cholesterol level has led food industry to seek solutions for its replacement. Utilization of low-fat egg yolk granules as emulsif...

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Chi tiết về thư mục
Những tác giả chính:	Motta-Romero, Hollman, Zhang, Zhong, Nguyễn, Tiến An, Schlegel, Vicki, Zhang, Yue
Định dạng:	Journal article
Ngôn ngữ:	English
Được phát hành:	2023
Những chủ đề:	Egg yolk; cholesterol; egg yolk granules; emulsifying properties; mayonnaise
Truy cập trực tuyến:	https://scholar.dlu.edu.vn/handle/123456789/2552
Các nhãn:	Thêm thẻ Không có thẻ, Là người đầu tiên thẻ bản ghi này!

Thư viện lưu trữ:	Thư viện Trường Đại học Đà Lạt

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