Emulsifying properties of plasma fractionated from egg yolk using low centrifugal forces—Mayonnaise preparation-Reference-Cited by-同舟云学术

Emulsifying properties of plasma fractionated from egg yolk using low centrifugal forces—Mayonnaise preparation

Published:2021-05 Issue:6 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Ali Mostafa¹^ORCID,Wu Jianping²

Affiliation:

1. Department of Food Technology, Faculty of Agriculture University of Kafrelsheikh Kafrelsheikh Egypt

2. Department of Agricultural, Food and Nutritional Science University of Alberta Edmonton Alberta Canada

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15553

Reference38 articles.

1. Milk Whey Protein Modification by Coffee-Specific Phenolics: Effect on Structural and Functional Properties

2. Covalent Whey Protein-Rosmarinic Acid Interactions: A Comparison of Alkaline and Enzymatic Modifications on Physicochemical, Antioxidative, and Antibacterial Properties

3. Development of low fat mayonnaise containing different types and levels of hydrocolloid gum;Amin M. H. H.;Journal of Agroalimentary Processes and Technologies,2014

4. Composition and Structure of Hen Egg Yolk

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