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Impact of Ultra-High Pressure Homogenization on the Structural Properties of Egg Yolk Granule

Ultra-high pressure homogenization (UHPH) is a promising method for destabilizing and potentially improving the techno-functionality of the egg yolk granule. This study’s objectives were to determine the impact of pressure level (50, 175 and 300 MPa) and number of passes (1 and 4) on the physico-che...

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Detalles Bibliográficos
Autores principales:	Gaillard, Romuald, Marciniak, Alice, Brisson, Guillaume, Perreault, Véronique, House, James D., Pouliot, Yves, Doyen, Alain
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8871291/ https://www.ncbi.nlm.nih.gov/pubmed/35205989 http://dx.doi.org/10.3390/foods11040512

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