Preparation and Characterization of Coating Based on Protein Nanofibers and Polyphenol and Application for Salted Duck Egg Yolks

Salted duck egg yolk (SDEY) is one of the traditional pickled egg products in Asian countries, which suffers from the weight loss and deterioration of texture characteristics during storage. To better maintain the texture of SDEY, an edible coating based on whey protein isolate nanofibers (WPNFs) wi...

Descripción completa

Detalles Bibliográficos
Autores principales: Wang, Qiannan, Liu, Weihua, Tian, Bo, Li, Dongmei, Liu, Chunhong, Jiang, Bin, Feng, Zhibiao
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7230803/
https://www.ncbi.nlm.nih.gov/pubmed/32272705
http://dx.doi.org/10.3390/foods9040449

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7230803/
https://www.ncbi.nlm.nih.gov/pubmed/32272705
http://dx.doi.org/10.3390/foods9040449

Ejemplares similares