Mechanistic insights into the improved properties of mayonnaise from the changes in protein structures of enzymatic modification-treated egg yolk

Heat treatment is an important step in mayonnaise production but can affect the quality of mayonnaise because thermal treatment can accelerate oil droplet coalescence. To resolve this issue, in this study, enzymatically modified egg yolks were applied to produce mayonnaise. Egg yolk hydrolyzed with...

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Detalles Bibliográficos
Autores principales: Zhao, Wenfei, Zang, Jingnan, Qing, Mingmin, Wang, Huiyong, Chi, Yujie, Chi, Yuan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Royal Society of Chemistry 2022
Materias:
Chemistry
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9511691/
https://www.ncbi.nlm.nih.gov/pubmed/36276000
http://dx.doi.org/10.1039/d2ra04244d

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9511691/
https://www.ncbi.nlm.nih.gov/pubmed/36276000
http://dx.doi.org/10.1039/d2ra04244d

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