Improvement of egg yolk powder properties through enzymatic hydrolysis and subcritical fluid extraction
Author:
Funder
Anhui Provincial Key Research and Development Plan
National Key Research and Development Program of China
Publisher
Elsevier BV
Subject
Food Science
Reference42 articles.
1. Applications of supercritical fluid extraction (SFE) of palm oil and oil from natural sources;Akanda;Molecules,2012
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3. Sunflower oil from enzymatic aqueous extraction process: Maximization of free oil yield and oil characterization;de Aquino;Journal of Food Process Engineering,2019
4. Effects of degree of hydrolysis (DH) on the functional properties of egg yolk hydrolysate with alcalase;Bao;Journal of Food Science & Technology,2017
5. Properties of low-fat, low-cholesterol egg yolk prepared by supercritical CO2 extraction;Bringe;Advances in Experimental Medicine & Biology,1997
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