Impact of a Treatment with Phospholipase A2 on the Physicochemical Properties of Hen Egg Yolk
Author:
Affiliation:
1. Technische Universität München, Chair for Food Process Engineering and Dairy Technology, Weihenstephaner Berg 1, 85354 Freising-Weihenstephan, Germany
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf703641e
Reference22 articles.
1. Characterization of oil-in-water emulsions stabilized by hen's egg yolk granule
2. Adsorption at the oilâwater interface and emulsifying properties of native granules from egg yolk: effect of aggregated state
3. Improvement of product attributes of mayonnaise by enzymic hydrolysis of egg yolk with phospholipase A2
4. Structural and Functional Changes of Hen's Egg Yolk Low-Density Lipoproteins with Phospholipase A2
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