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Physical Characteristics of Egg Yolk Granules and Effect on Their Functionality
Eggs are among the most nutritious foods in the world, a versatile ingredient in many food applications due to their functional attributes such as foaming, emulsifying, and coloring agents. Many studies have been reported on egg yolk fractionation and characterization in the last decade because of i...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2023
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10340303/ https://www.ncbi.nlm.nih.gov/pubmed/37444269 http://dx.doi.org/10.3390/foods12132531 |