摘要
主要对近年来高特性专用蛋粉的研究进展进行综述,分类总结了目前常用的高乳化性蛋粉和高凝胶性蛋粉的制备方法,并对其制备机理进行了阐述。
The research progress of high performance special egg powder in recent years were reviewed,the preparation methods of high emulsifying and high gel properties egg powder were classified and summarized,and their reaction mechanism was elaborated.
出处
《安徽农业科学》
CAS
2015年第6期278-280,313,共4页
Journal of Anhui Agricultural Sciences
基金
公益性行业(农业)科研专项(201303084)
关键词
高特性蛋粉
高乳化性
高凝胶性
制备方法
制备机理
High performance egg powder
High emulsifying properties
High gel properties
Preparation method
Reaction mechanism
