Egg yolk protein modification by controlled enzymatic hydrolysis for improved functionalities

International Journal of Food Science and Technology

Volumn 44, Issue 4, 2009, Pages 763-769

  Wang, Guang ^a   Wang, Tong ^a  

^a IOWA STATE UNIVERSITY   (United States)

Author keywords

Delipidation; Egg yolk protein; Emulsification; Enzymatic hydrolysis; Foaming properties; Solubility

Indexed keywords

GLYCINE MAX;

EID: 62449115988     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2008.01894.x     Document Type: Article

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