Disturbing egg yolk protein structure via pH-shifting treatment for interface reorganization: Improving solubility to enhance oil-water interface adsorption and emulsification properties
Yaqin Yang, Haobo Jin, Chen Bao, Yuanyuan Zhang, Zhaoxia Cai, Long Sheng
Topics & Concepts
SolubilityAdsorptionYolkInterface (matter)Chemical engineeringChemistryAqueous solutionEmulsionChromatographyMaterials scienceOrganic chemistryFood scienceEngineeringGibbs isothermProteins in Food SystemsMeat and Animal Product QualityMicroencapsulation and Drying Processes