High-internal-phase emulsions stabilized by egg high-density lipoprotein and phosvitin: Improvement of properties free from polysaccharides
Shuze Ren, Mahmoud Abou-Elsoud, Xi Huang
Topics & Concepts
PhosvitinPolysaccharideChemistryPhase (matter)EmulsionChromatographyBiochemistryOrganic chemistryProtein kinase AEnzymeProteins in Food SystemsPickering emulsions and particle stabilizationFood Chemistry and Fat Analysis