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Updated: Sep 18, 2025

Mechanical Separation and Protein Solubilization of the Outer and Inner Perivitelline Sublayers from Hen's Eggs
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Effect of egg yolk component and its enzymatic hydrolysate on the flavor and texture of walnut cake

Tingting Tang1, Qing Gao1, Junhua Li1

  • 1State Key Laboratory of Food Science and Resources, Jiangnan University, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China.

Food Chemistry
|June 20, 2025
PubMed

Keywords:
EggEnzymolysisFlavorTextureWalnut cake

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