Improvement of egg yolk powder properties through enzymatic hydrolysis and subcritical fluid extraction

Publication date: Available online 5 July 2021Source: LWTAuthor(s): Luping Gu, Han Jiao, David Julian McClements, Mengyao Ji, Junhua Li, Cuihua Chang, Shijian Dong, Yujie Su, Yanjun Yang

Source: LWT Food Science and Technology - July 5, 2021 Category: Food Science Source Type: research