Egg yolk–derived emulsions: Formation mechanisms, improvement strategies and applications
Yumeng Shan, Qi Zeng, Xiaohui Lv, Jiaxuan Ma, Xiaoli Liu, Xuan Yao, Jiajing Pan, Jiyu Xia, Guofeng Jin, Yongguo Jin, Yongguo Jin
Topics & Concepts
YolkEmulsionChemistryFood scienceBiochemistryProteins in Food SystemsAnimal Nutrition and PhysiologyFood Science and Nutritional Studies