Thermal Processing of Liquid Egg Yolks Modulates Physio-Chemical Properties of Mayonnaise

In this study, the effect of various heating temperatures (61–70 °C) and times (1–10 min) on physical and chemical properties of liquid egg yolk (LEY) and mayonnaise were investigated. Initially, we found that the increase of LEY protein denaturation was highly correlated with the increase of temper...

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Detalles Bibliográficos
Autores principales: Ho, Jou-Hsuan, Lee, Tan-Ang, Namai, Nobuaki, Sakai, Shunji, Lou, Siao-Syuan, Handa, Akihiro, Lin, Wan-Teng
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9141538/
https://www.ncbi.nlm.nih.gov/pubmed/35626996
http://dx.doi.org/10.3390/foods11101426

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9141538/
https://www.ncbi.nlm.nih.gov/pubmed/35626996
http://dx.doi.org/10.3390/foods11101426

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