Effects of short-term fermentation with lactic acid bacteria on the characterization, rheological and emulsifying properties of egg yolk

Liangjie Tian,Shuting Hu,Jie Jia,Wen Tan,Lu Yang,Qinjun Zhang,Xuebo Liu,Xiang Duan

Food Chemistry（2021）

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摘要

•Fermentation treatment modified structural properties of egg yolk proteins.•Fermented egg yolk exhibited a distinct rheological behavior.•Fermentation treatment enhanced emulsifying properties of egg yolk.

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关键词

Egg yolk,Lactic acid fermentation,Emulsifying property,Structure,Rheological property

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