Utilization of high internal phase emulsion stabilized by egg yolk-modified starch complex for the delivery of lutein
Lilan Xu, Jing Wang, Yujie Su, Cuihua Chang, Luping Gu, Yanjun Yang, Junhua Li
Topics & Concepts
LuteinYolkSuccinic anhydrideStarchEmulsionChemistryFood scienceCarotenoidBiochemistryOrganic chemistryProteins in Food SystemsPickering emulsions and particle stabilizationFood composition and properties