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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Библиографические подробности
Главные авторы:	Motta-Romero, Hollman, Zhang, Zhong, Tien Nguyen, An, Schlegel, Vicki, Zhang, Yue
Формат:	Journal article
Язык:	English
Опубликовано:	2022
Предметы:	Egg yolk; cholesterol; egg yolk granules; emulsifying properties; mayonnaise
Online-ссылка:	http://scholar.dlu.edu.vn/handle/123456789/784
Метки:	Добавить метку Нет меток, Требуется 1-ая метка записи!

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

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