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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Detaylı Bibliyografya
Asıl Yazarlar:	Motta-Romero, Hollman, Zhang, Zhong, Tien Nguyen, An, Schlegel, Vicki, Zhang, Yue
Materyal Türü:	Journal article
Dil:	English
Baskı/Yayın Bilgisi:	2022
Konular:	Egg yolk; cholesterol; egg yolk granules; emulsifying properties; mayonnaise
Online Erişim:	http://scholar.dlu.edu.vn/handle/123456789/784
Etiketler:	Etiketle Etiket eklenmemiş, İlk siz ekleyin!

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

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