Thermal Processing of Liquid Egg Yolks Modulates Physio-Chemical Properties of Mayonnaise
In this study, the effect of various heating temperatures (61–70 °C) and times (1–10 min) on physical and chemical properties of liquid egg yolk (LEY) and mayonnaise were investigated. Initially, we found that the increase of LEY protein denaturation was highly correlated with the increase of temper...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-05-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/11/10/1426 |