Study on functional improvement of freeze–thaw egg yolk pellet by enzymatic hydrolysis
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-022-05511-3.pdf
Reference33 articles.
1. Amro WA, Al-Qaisi W, Al-Razem F (2018) Production and purification of IgY antibodies from chicken egg yolk. J Genet Eng Biotechnol 16:99–103
2. Bao ZJ, Zhao Y, Wang XY, Chi YJ (2017) Effects of degree of hydrolysis (DH) on the functional properties of egg yolk hydrolysate with alcalase. J Food Sci Technol 54:669–678
3. Chobert JM, Bertrand-Harb C, Dalgalarrondo M, Nicolas MG (1989) Solublity and emusifying properties of beta-casein modified enzymatically by trypsin. J Food Biochem 13:335–352
4. Church FC, Swaisgood HE, Porter DH, Catignani GL (1983) Spectrophotometric assay using o-phthaldialdehyde for determination of proteolysis in milk and isolated milk proteins. J Dairy Sci 66:1219–1227
5. Daimer K, Kulozik U (2008) Impact of a treatment with phospholipase A2 on the physicochemical properties of hen egg yolk. J Agric Food Chem 56:4172–4180
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