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Title:

Freeze-thaw stability of emulsions made with native and enzymatically modified egg yolk fractions

Document type:
Zeitschriftenaufsatz
Author(s):
Gmach, Oliver; Golda, Johannes; Kulozik, Ulrich
Abstract:
Frozen storage of food emulsions can increase their tenability and create possible applications in frozen food products. However, coalescence and phase separation can occur during freezing/thawing. In order to assess options for mitigating freeze/thaw-destabilization, egg yolk's emulsifying functionality in the form of whole egg yolk and its granula and plasma fractions was investigated. The fractions were enzymatically pretreated (phospholipase A2) and their emulsifying functionalities were ass...     »
Keywords:
Egg yolk fractionation; Egg yolk granula; Egg yolk plasma; Emulsion stability; Ionic strength; Phospholipase A2
Journal title:
Food Hydrocolloids
Year:
2022
Journal volume:
123
Pages contribution:
107109
Fulltext / DOI:
doi:10.1016/j.foodhyd.2021.107109
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