Effects of different protectants on the IgY content and physico-chemical properties of spray-dried egg yolk powder.
Yuan AngWeiwei CaoZhe WangLinlin LiMengyue ZhaoZhiqin LiuXin JinJiuyu JinJingyin DongYan ZhangBhesh BhandariGuangyue RenXu DuanPublished in: Journal of the science of food and agriculture (2023)
The addition of protectants can significantly improve the IgY content, solubility and structural stability of EYP. © 2023 Society of Chemical Industry.
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