Influence of bio-active terpenes on the characteristics and functional properties of egg yolk

Food Hydrocolloids

Volumn 80, Issue , 2018, Pages 222-230

  Gouda, Mostafa ^a,b   Zu, Linlin ^a   Ma, Sumin ^a   Sheng, Long ^a   Ma, Meihu ^a  

^a HUAZHONG AGRICULTURAL UNIVERSITY   (China)

^b NATIONAL RESEARCH CENTRE   (Egypt)

Author keywords

Egg yolk; Interface properties; Protein structure; Thymol; Trans cinnamaldehyde

Indexed keywords

EID: 85044114753     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2018.02.009     Document Type: Article

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