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Preparation, characterization and physicochemical properties of novel low-phosphorus egg yolk protein

Jie Long1,2,3, Fang Wang1,2,3, Aiquan Jiao1,2,3

  • 1School of Food Science and Technology, Jiangnan University, Wuxi, China.

Journal of the Science of Food and Agriculture
|September 19, 2018
PubMed
Abstract

Keywords:
dephosphorizationemulsion stabilitylow-phosphorus yolk proteinphysicochemical propertiesraw egg yolk protein

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