Preparation of mayonnaise with excellent thermal and storage stability from egg yolk-amino acid complex: Rheology, interfacial property, microstructure and lutein delivery
Lan Liu, Jiahui Bi, Yujie Chi, Yuan Chi
Topics & Concepts
RheologyYolkLuteinMicrostructureThermal stabilityChemistryChemical engineeringMaterials scienceFood scienceComposite materialOrganic chemistryCarotenoidEngineeringProteins in Food SystemsFood composition and propertiesPolysaccharides Composition and Applications