Influence of chitosan on the emulsifying properties of egg yolk hydrolysates: study on creaming, thermal and oxidative stability
Author:
Affiliation:
1. State Key Laboratory of Food Science and Technology Jiangnan University Wuxi PR China
2. School of Food Science and Technology Jiangnan University Wuxi PR China
3. DSM (China) Limited, Free Trade Pilot Zone Shanghai China
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.11114
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1. Characterisation of emulsion properties and of interface composition in O/W emulsions prepared with hen egg yolk, plasma and granules
2. Emulsifying properties of sweet potato protein: Effect of protein concentration and oil volume fraction
3. Egg yolk protein gels and emulsions
4. Encapsulation in egg white protein nanoparticles protects anti-oxidant activity of curcumin
5. Effect of enzymatic hydrolysis on heat stability and emulsifying properties of egg yolk
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