Comparative Study on Foaming Properties of Egg White with Yolk Fractions and Their Hydrolysates.

Li, Xin; Wang, Yue-Meng; Sun, Cheng-Feng; Lv, Jian-Hao; Yang, Yan-Jun

Li, Xin; Wang, Yue-Meng; Sun, Cheng-Feng; Lv, Jian-Hao; Yang, Yan-Jun.

Afiliación

Li X; School of Life Sciences, Yantai University, Yantai 264005, China.
Wang YM; School of Food and Biological Engineering, Yantai Institute of Technology, Yantai 264003, China.
Sun CF; School of Life Sciences, Yantai University, Yantai 264005, China.
Lv JH; School of Life Sciences, Yantai University, Yantai 264005, China.
Yang YJ; School of Food Science, Jiangnan University, Wuxi 214122, China.

Foods ; 10(9)2021 Sep 21.

Article en En | MEDLINE | ID: mdl-34574348

Palabras clave

egg yolk fractions; foaming properties; hydrolysates; interfacial properties; structural properties

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Foods Año: 2021 Tipo del documento: Article País de afiliación: China Pais de publicación: Suiza

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