Effect of TGase dosage on emulsifying and gelling properties of egg yolk powder

doi:10.13995/j.cnki.11-1802/ts.024786

HUANG Di, LI Cuiyun, WANG Minhui, CHENG Qin, LUO Xiangyuan, ZHONG Jiliang, YE Jinsong

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (3) : 101-106.

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Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (3) : 101-106. DOI: 10.13995/j.cnki.11-1802/ts.024786

Effect of TGase dosage on emulsifying and gelling properties of egg yolk powder

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(3): 101-106 https://doi.org/10.13995/j.cnki.11-1802/ts.024786

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Received	Revised	Published
2020-06-17	2020-07-27	2021-02-15
Issue Date
2021-03-08

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