Enhancing the thermal stability of mayonnaise via composite enzymatic hydrolysis of egg yolk

European Food Research and Technology 2026

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Authors: Hetong Jin, Songyi Lin, Guangshun Jiang, Kun Liu, Fujun Guo, Zhijie Bao
DOI: 10.1007/s00217-025-04983-9
Cited by: 1
References: 31

Fields of Study & Subjects

Proteins in Food Systems Food composition and properties Probiotics and Fermented Foods

Publication details

Journal / source
European Food Research and Technology
Publisher
Springer Science and Business Media LLC
Volume
252
Issue
2
Publication date
5 January 2026
Language
EN