Investigation of the formation mechanism and β-carotene encapsulation stability of emulsion gels based on egg yolk granules and sodium alginate
Hong Zhang, Hong Zhang, Simin Tan, Hongmei Gan, Huajiang Zhang, Huajiang Zhang, Ning Xia, Longwei Jiang, Haowei Ren, Xiaonan Zhang
Topics & Concepts
EmulsionChemistryFlocculationChemical engineeringChromatographyParticle sizeYolkSodiumSodium CaseinateSolubilityRheologyFood scienceOrganic chemistryMaterials scienceComposite materialPhysical chemistryEngineeringProteins in Food SystemsMicroencapsulation and Drying ProcessesPolysaccharides Composition and Applications