Emulsion, gelation, physicochemical properties and microstructure of phosphorylated and succinylated egg yolk
Liuyang Ren, Jingyuan Liu, Xueqi Zhang, Shujing Zhao, Ying Lv, Huiyuan Guo
Topics & Concepts
Succinic anhydrideYolkEmulsionZeta potentialMicrostructureChemical engineeringScanning electron microscopeChemistrySolubilitySurface modificationParticle sizeChromatographyMaterials scienceNuclear chemistryPolymer chemistryOrganic chemistryComposite materialFood scienceNanoparticleEngineeringCrystallographyProteins in Food SystemsMeat and Animal Product QualityProtein Hydrolysis and Bioactive Peptides