A natural protein-lipid co-assembly as efficient Pickering emulsifier from egg yolk sphere microgel prepared via high-pressure homogenization
Xiaoli Liu, Jiaxuan Ma, Keshan Wang, Xuan Yao, Yumeng Shan, Xiaohui Lv, Yongguo Jin, Yuanyuan Liu, Yuanyuan Liu
Topics & Concepts
YolkHomogenization (climate)Pickering emulsionChemical engineeringChemistryMaterials scienceChromatographyOrganic chemistryFood scienceEmulsionBiologyEngineeringBiodiversityEcologyProteins in Food SystemsPolysaccharides Composition and ApplicationsPickering emulsions and particle stabilization