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Lactic acid fermentation improves rehydration and emulsifying properties of spray-dried egg yolk powder

Jie Jia; Xixi Zhang; Xin Jia; Jiayi Duan; Ziyan Wu; Xiaofan Deng; Junlin Ge
Food Chemistry · Vol. 463 · pp. 141352 · 2025
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Bibliographic Information

JournalFood Chemistry
PublisherElsevier
Publication Date2025-01-01
Publication Year2025
Volume463
Pages141352
Document TypeJournal Article
eISSN0308-8146
DOI10.1016/j.foodchem.2024.141352
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1976-07-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/03088146
Publisher PageOpen Publisher Page
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