A new insight into the influence of pH on the adsorption at oil-water interface and emulsion stability of egg yolk protein
Yaqin Yang, Haobo Jin, Yongguo Jin, Guofeng Jin, Long Sheng
Topics & Concepts
EmulsionCreamingAdsorptionYolkChemistrySolubilityProtein adsorptionSurface tensionChemical engineeringOil dropletChromatographyOrganic chemistryFood sciencePhysicsQuantum mechanicsEngineeringProteins in Food SystemsMeat and Animal Product QualityMicroencapsulation and Drying Processes