- Article
Ultrasonic Thermal-Assisted Extraction of Phosvitin from Egg Yolk and Evaluation of Its Properties
- Bin Jiang,
- Linlin Wang,
- Xiaojing Wang,
- Shuang Wu,
- Dongmei Li,
- Chunhong Liu and
- Zhibiao Feng
Phosvitin (Pv) is the principal phosphoprotein in chicken egg yolk and the most highly phosphorylated protein in nature. Pv is a good natural food antioxidant and emulsifier. However, the current extraction methods present disadvantages of complicate...

