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. This article is protected by copyright. All rights reserved.
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