Enhancement of the formation and stability of low-fat Pickering emulsion gels stabilized with egg yolk granules-chitosan complex: Insights into the development of mayonnaise substitutes
Haoyang Sun, Hao Ding, Mohamed Salama, Xiaomeng Li, Mahmoud Abou-Elsoud, Xinyue Zhang, Qiqi Li, Fayez Khalaf Mourad, Zhenning Xu, Zhaoxia Cai
Topics & Concepts
Pickering emulsionYolkChitosanEmulsionChemistryChemical engineeringFood scienceOrganic chemistryEngineeringProteins in Food SystemsPolysaccharides Composition and ApplicationsFood Chemistry and Fat Analysis