Structuring oil-in-water emulsion by forming egg yolk/alginate complexes: Their potential application in fabricating low-fat mayonnaise-like emulsion gels and redispersible solid emulsions
Xi Yang, Anqi Li, Wenyan Yu, Xiuxiu Li, Lijun Sun, Jia Xue, Yurong Guo
Topics & Concepts
EmulsionThixotropyChemical engineeringChemistryIngredientYolkOil dropletFood scienceMaterials scienceOrganic chemistryEngineeringProteins in Food SystemsFood Chemistry and Fat AnalysisBiochemical Analysis and Sensing Techniques