Impact of Ultra-High Pressure Homogenization on the Structural Properties of Egg Yolk Granule

Impact of Ultra-High Pressure Homogenization on the Structural Properties of Egg Yolk Granule

Ultra-high pressure homogenization (UHPH) is a promising method for destabilizing and potentially improving the techno-functionality of the egg yolk granule. This study’s objectives were to determine the impact of pressure level (50, 175 and 300 MPa) and number of passes (1 and 4) on the physico-che...

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Bibliographic Details
Main Authors:	Romuald Gaillard, Alice Marciniak, Guillaume Brisson, Véronique Perreault, James D. House, Yves Pouliot, Alain Doyen
Format:	Article
Language:	English
Published:	MDPI AG 2022-02-01
Series:	Foods
Subjects:	egg yolk granule ultra-high pressure homogenization microstructure protein aggregation proteins
Online Access:	https://www.mdpi.com/2304-8158/11/4/512

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