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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Bibliographic Details
Main Authors:	Motta-Romero, Hollman, Zhang, Zhong, Tien Nguyen, An, Schlegel, Vicki, Zhang, Yue
Format:	Journal article
Language:	English
Published:	2022
Subjects:	Egg yolk; cholesterol; egg yolk granules; emulsifying properties; mayonnaise
Online Access:	http://scholar.dlu.edu.vn/handle/123456789/784
Tags:	Add Tag No Tags, Be the first to tag this record!

Institutions:	Thư viện Trường Đại học Đà Lạt

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