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
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