Mechanistic insights into the improved properties of mayonnaise from the changes in protein structures of enzymatic modification-treated egg yolk

por Zhao, Wenfei, Zang, Jingnan, Qing, Mingmin, Wang, Huiyong, Chi, Yujie, Chi, Yuan
Publicado 2022

Addition of NaCl or Sucrose on the Protein Content, and Functional and Physicochemical Properties of Egg Whites Liquid under Heat Treatment

por Yu, Ruihan, Wang, Lifeng, Ma, Yanqiu, Zang, Jingnan, Qing, Mingmin, Chi, Yujie, Chi, Yuan
Publicado 2023