Title: Influence of Processing on the Rheology of Egg Yolk Products
Abstract:The primary industrial application of egg yolk is the manufacture and stabilisation of o/w emulsions such as mayonnaise, salad dressing and sauces. Large lipoprotein complexes provide the maximum func...The primary industrial application of egg yolk is the manufacture and stabilisation of o/w emulsions such as mayonnaise, salad dressing and sauces. Large lipoprotein complexes provide the maximum functional properties, such as emulsifying capacity, to egg yolk. Processing of egg yolk may impair this capacity by disrupting these complexes.Read More
Publication Year: 1998
Publication Date: 1998-01-01
Language: en
Type: book-chapter
Indexed In: ['crossref']
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