Influence of chitosan on the emulsifying properties of egg yolk hydrolysates: study on creaming, thermal and oxidative stability.

Chang, Cuihua; Gao, Yang; Su, Yujie; Gu, Luping; Li, Junhua; Yang, Yanjun

Chang, Cuihua; Gao, Yang; Su, Yujie; Gu, Luping; Li, Junhua; Yang, Yanjun.

Afiliação

Chang C; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, PR China.
Gao Y; School of Food Science and Technology, Jiangnan University, Wuxi, PR China.
Su Y; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, PR China.
Gu L; School of Food Science and Technology, Jiangnan University, Wuxi, PR China.
Li J; DSM (China) Limited, Free Trade Pilot Zone, Shanghai, China.
Yang Y; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, PR China.

J Sci Food Agric ; 101(11): 4691-4698, 2021 Aug 30.

Article em En | MEDLINE | ID: mdl-33537985

Assuntos

Quitosana/química; Gema de Ovo/química; Emulsificantes/química; Animais; Galinhas; Emulsões/química; Aditivos Alimentares/química; Manipulação de Alimentos; Temperatura Alta; Oxirredução

Palavras-chave

chitosan; composite emulsion; egg yolk; hydrolysis; stability

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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Emulsificantes / Quitosana / Gema de Ovo Limite: Animals Idioma: En Ano de publicação: 2021 Tipo de documento: Article

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