The impact of enzyme treatment combined with polysaccharides on the foaming properties of defatted egg yolk powder: Interactions and interfacial behavior

作者：Jiaojiao Chen, Zuyue Li, Mahmoud Abou-Elsoud, Shasha Wang, Meiyu Liu, Yi-Xiang Wang, Xi Huang · 发表于：Food Hydrocolloids · 年份：2024 · DOI：10.1016/j.foodhyd.2024.110946 · 被引用次数：17 · 研究领域：Proteins in Food Systems、Polysaccharides Composition and Applications、Microencapsulation and Drying Processes