Natural egg yolk emulsion as wall material to encapsulate DHA by two-stage homogenization: Emulsion stability, rheology analysis and powder properties
Xiaoyun Liu, Xinyue Zhang, Lixian Ding, Haobo Jin, Nan Chen, Mahmoud Abou-Elsoud, Yongguo Jin, Zhaoxia Cai
Topics & Concepts
EmulsionRheologyYolkZeta potentialChemical engineeringHomogenization (climate)Materials scienceScanning electron microscopeViscoelasticityDynamic mechanical analysisOil dropletChemistryChromatographyComposite materialFood scienceNanotechnologyBiodiversityPolymerNanoparticleBiologyEngineeringEcologyMicroencapsulation and Drying ProcessesProteins in Food SystemsPolysaccharides Composition and Applications