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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书目详细资料
Những tác giả chính:	Motta-Romero, Hollman, Zhang, Zhong, Tien Nguyen, An, Schlegel, Vicki, Zhang, Yue
格式:	Journal article
语言:	English
出版:	2022
主题:	Egg yolk; cholesterol; egg yolk granules; emulsifying properties; mayonnaise
在线阅读:	http://scholar.dlu.edu.vn/handle/123456789/784
标签:	添加标签没有标签, 成为第一个标记此记录!

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

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