Influence of chitosan on the emulsifying properties of egg yolk hydrolysates: study on creaming, thermal and oxidative stability.

Cuihua ChangYang GaoYujie SuLuping GuJunhua LiYanjun Yang

Published in: Journal of the science of food and agriculture (2021)

The research revealed the effect of chitosan addition on the physical and chemical stability of emulsions prepared with egg yolk hydrolysates. The results could provide guidance on expanding the application of egg yolk as an emulsifier in water-abundant food systems such as beverages. © 2021 Society of Chemical Industry.

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