Functional Enhancement of Whey Protein Concentrate and Egg by Partial Denaturation and Co-Processing
Author:
Publisher
Elsevier BV
Subject
General Earth and Planetary Sciences,General Environmental Science
Reference42 articles.
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3. Influencing emulsifying properties of egg yolk by enzymatic modification with phospholipase D. Part 2: Structural changes of egg yolk due to incubation;W Buxmann;Colloids and Surfaces B: Biointerfaces,2009
4. Impact of a treatment with phospholipase A 2 on the physicochemical properties of hen egg yolk;K Daimer;Journal of Agricultural and Food Chemistry,2008
5. Oil-in-water emulsion properties of egg yolk: Effect of enzymatic modification by phospholipase A2;K Daimer;Food Hydrocolloids,2009
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