Research Progress in Emulsification Properties of Hydrolyzed Egg Yolk and Its Application in Food Industry

被引：0
|
作者：
Hu, Gan [1 ]
Dong, Shijian [2 ]
Li, Shugang [3 ]
机构：
[1] Institute of Advanced Studies, Chengdu University, Chengdu,610006, China
[2] Anhui Rongda Food Co. Ltd., Xuancheng,242200, China
[3] College of Food and Bioengineering, Hefei University of Technology, Hefei,230009, China
来源：
Shipin Kexue/Food Science | 2024年 / 45卷 / 15期
关键词：
Emulsification - Hydrolysis - Physicochemical properties - Processed foods;
D O I：
10.7506/spkx1002-6630-20231006-015
中图分类号：
学科分类号：
摘要：
引用
收藏
页码：306 / 315
相关论文
共 50 条
  • [1] Research Progress on the Effects of Different Treatments on the Microstructure and Properties of Egg Yolk and Its Components
    Yang J.
    Liu J.
    Wang Y.
    Wu Y.
    Jiao H.
    Lü J.
    Li X.
    Shipin Kexue/Food Science, 2023, 44 (15): : 368 - 378
  • [2] Emulsification Properties of Egg Yolk Lecithin and Various Phospholipids
    Ishii, Fumiyoshi
    JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 2016, 63 (08): : 363 - 368
  • [3] Research Progress on Properties of Basic Electrolyzed Water and Its Application in Food
    Li Y.
    Wang J.
    Tan L.
    Zeng S.
    Liu F.
    Zhao Y.
    Journal of Chinese Institute of Food Science and Technology, 2023, 23 (12) : 421 - 432
  • [4] Egg yolk antibody and its application
    Kim M.
    Higashiguchi S.
    Iwamoto Y.
    Yang H.-C.
    Cho H.-Y.
    Hatta H.
    Biotechnology and Bioprocess Engineering, 2000, 5 (2) : 79 - 83
  • [5] Effect of Ultrasound-Assisted Chitosan Treatment on Emulsification Properties of Liquid Egg Yolk and Structure of Egg Yolk Proteins
    Ma J.
    Yang X.
    Chi Y.
    Chi Y.
    Shipin Kexue/Food Science, 2023, 44 (21): : 81 - 89
  • [6] Research Progress on Plant Polyphenols Encapsulated by Emulsion Systems and Its Application in Food Industry
    Wang N.
    Ma Y.
    Wang L.
    Huang X.
    Ma X.
    Meng S.
    Zhao J.
    Science and Technology of Food Industry, 2024, 45 (07) : 352 - 359
  • [7] Research Progress on Microbial Quorum Sensing System and Its Application in Modern Food Industry
    Li J.
    Li T.
    Wang D.
    Journal of Food Science and Technology (China), 2020, 38 (01): : 1 - 11
  • [8] Research Progress on the Antibacterial Properties and Enhancement of Egg White Lysozyme and Its Application in Foods
    Huo, Jiaying
    Pan, Li
    Xin, Xiaojuan
    Dong, Shijian
    Li, Shugang
    Shipin Kexue/Food Science, 2024, 45 (21): : 29 - 38
  • [9] Egg yolk granules: Separation, characteristics and applications in food industry
    Laca, Amanda
    Paredes, Benjamin
    Rendueles, Manuel
    Diaz, Mario
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2014, 59 (01) : 1 - 5
  • [10] Bioactivities of hen's egg yolk phosvitin and its functional phosphopeptides in food industry and health
    Yilmaz, Birsen
    Agagunduz, Duygu
    JOURNAL OF FOOD SCIENCE, 2020, 85 (10) : 2969 - 2976
12345