Impact of Ultra-High Pressure Homogenization on the Structural Properties of Egg Yolk Granule.

Gaillard, Romuald; Marciniak, Alice; Brisson, Guillaume; Perreault, Véronique; House, James D; Pouliot, Yves; Doyen, Alain

Gaillard, Romuald; Marciniak, Alice; Brisson, Guillaume; Perreault, Véronique; House, James D; Pouliot, Yves; Doyen, Alain.

Afiliación

Gaillard R; Department of Food Science, Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, QC G1V 0A6, Canada.
Marciniak A; Department of Food Science, Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, QC G1V 0A6, Canada.
Brisson G; Department of Food Science, Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, QC G1V 0A6, Canada.
Perreault V; Department of Food Science, Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, QC G1V 0A6, Canada.
House JD; Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada.
Pouliot Y; Department of Food Science, Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, QC G1V 0A6, Canada.
Doyen A; Department of Food Science, Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, QC G1V 0A6, Canada.

Foods ; 11(4)2022 Feb 10.

Article en En | MEDLINE | ID: mdl-35205989

Palabras clave

egg yolk granule; microstructure; protein aggregation; proteins; ultra-high pressure homogenization

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Texto completo: 1 Bases de datos: MEDLINE Idioma: En Revista: Foods Año: 2022 Tipo del documento: Article País de afiliación: Canadá