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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Detalhes bibliográficos
Principais autores:	Motta-Romero, Hollman, Zhang, Zhong, Tien Nguyen, An, Schlegel, Vicki, Zhang, Yue
Formato:	Journal article
Idioma:	English
Publicado em:	2022
Assuntos:	Egg yolk; cholesterol; egg yolk granules; emulsifying properties; mayonnaise
Acesso em linha:	http://scholar.dlu.edu.vn/handle/123456789/784
Tags:	Adicionar Tag Sem tags, seja o primeiro a adicionar uma tag!

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

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