Research progress of the effects of protein modification on the processing properties of poultry egg powder

Authors

HE Weiming, Sichuan Agricultural University, Yaan, Sichuan 625014, China
YE Jinsong, Sichuan Agricultural University, Yaan, Sichuan 625014, China
SHI Jie, Sichuan Agricultural University, Yaan, Sichuan 625014, China

Abstract

In this review, the effects of egg powder were summarized from the aspects of physical method, chemical method and enzymatic modification, and the traits of these methods were analyzed and compared. Moreover, the future development of egg powder was prospected, so as to enhance the processing property of egg powder and expand the application range.

Publication Date

10-28-2018

First Page

185

Last Page

190,195

DOI

10.13652/j.issn.1003-5788.2018.10.037

Recommended Citation

Weiming, HE; Jinsong, YE; and Jie, SHI (2018) "Research progress of the effects of protein modification on the processing properties of poultry egg powder," Food and Machinery: Vol. 34: Iss. 10, Article 37.
DOI: 10.13652/j.issn.1003-5788.2018.10.037
Available at: https://www.ifoodmm.cn/journal/vol34/iss10/37

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