Effect of Lipase and Phospholipase A1 on Foaming and Batter Properties of Yolk Contaminated Egg White

Egg white (EW) is frequently used in bakery products because of its excellent foaming capabilities. However, egg yolk (EY) contamination often degrades the foaming characteristics of EW. The purpose of this study was to investigate the effect of different concentrations of phospholipase A1 (PLPA1) a...

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Detalles Bibliográficos
Autores principales: Liu, Xiao-Yan, Chen, Wei, Wang, Cheng-Tao
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10048306/
https://www.ncbi.nlm.nih.gov/pubmed/36981214
http://dx.doi.org/10.3390/foods12061289

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10048306/
https://www.ncbi.nlm.nih.gov/pubmed/36981214
http://dx.doi.org/10.3390/foods12061289

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