Romuald GaillardLaval University | ULAVAL · Department of Food and Nutrition Sciences
Romuald Gaillard
Master of Science
About
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Introduction
Publications
Publication (1)
Ultra-high pressure homogenization (UHPH) is a promising method for destabilizing and potentially improving the techno-functionality of the egg yolk granule. This study's objectives were to determine the impact of pressure level (50, 175 and 300 MPa) and number of passes (1 and 4) on the physico-chemical and structural properties of egg yolk granul...
