Preparation of mayonnaise with excellent thermal and storage stability from egg yolk-amino acid complex: Rheology, interfacial property, microstructure and lutein delivery DOI

Lan Liu,

Jiahui Bi,

Yujie Chi

et al.

International Journal of Biological Macromolecules, Journal Year: 2024, Volume and Issue: 283, P. 137420 - 137420

Published: Nov. 13, 2024

Language: Английский

Construction of mixed gels of yolk granules and salted ovalbumin driven by pH: phase behavior and calcium bioaccessibility DOI

Xueying Wang,

Nan Zhang,

Zeyang Wu

et al.

Food Hydrocolloids, Journal Year: 2024, Volume and Issue: unknown, P. 110682 - 110682

Published: Sept. 1, 2024

Language: Английский

Citations

0
Preparation of mayonnaise with excellent thermal and storage stability from egg yolk-amino acid complex: Rheology, interfacial property, microstructure and lutein delivery DOI

Lan Liu,

Jiahui Bi,

Yujie Chi

et al.

International Journal of Biological Macromolecules, Journal Year: 2024, Volume and Issue: 283, P. 137420 - 137420

Published: Nov. 13, 2024

Language: Английский

Citations

0