Characterization of mayonnaise properties prepared using frozen-thawed egg yolk treated with hydrolyzed egg yolk proteins as anti-gelator
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DOI: 10.1016/j.foodhyd.2019.06.008
Abstract: Abstract Egg yolk plays a crucial role in mayonnaise making. As an emulsifier, egg yolk controls the texture and stability of mayonnaise. Freezing extends the shelf-life of the yolks, however it causes gelation which negatively… read more here.
Keywords: egg yolk; hydrolyzed egg; yolk; mayonnaise ... See more keywords