Effect Of Phospholipase A 1 On The Physicochemical And Functional Properties Of Hen's Egg Yolk, Plasma And Granules

Journal of Food Biochemistry

Volumn 37, Issue 1, 2013, Pages 70-79

  Jin, Yong Guo ^a   Huang, Dan ^a   Ding, Tian ^b   Ma, Mei Hu ^a   Oh, Deog Hwan ^b  

^a HUAZHONG AGRICULTURAL UNIVERSITY   (China)

^b Kangwon National University   (South Korea)

Author keywords

[No Author keywords available]

Indexed keywords

COLOR CHANGES; EGG YOLKS; EMULSIFYING PROPERTY; ENZYMATIC TREATMENTS; EXTREME TEMPERATURES; FOAMING PROPERTIES; FUNCTIONAL PROPERTIES; HIGH RESISTANCE; LYSOPHOSPHOLIPIDS; PHOSPHOLIPASE A; PROTEIN SOLUBILITY; SCOPE OF APPLICATION; SIGNIFICANT IMPACTS; STRUCTURAL CHANGE; THERMAL BEHAVIORS;

PLASMAS; PROTEINS; SOLUBILITY;

GRANULATION;

EID: 84873087336     PISSN: 01458884     EISSN: 17454514     Source Type: Journal    
DOI: 10.1111/j.1745-4514.2011.00608.x     Document Type: Article

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