Flocculation behavior and gel properties of egg yolk/κ-carrageenan composite aqueous and emulsion systems: Effect of NaCl
Junhua Li, Lilan Xu, Yujie Su, Cuihua Chang, Yanjun Yang, Luping Gu
Topics & Concepts
FlocculationEmulsionChemistryYolkRheologyChemical engineeringCarrageenanAqueous solutionZeta potentialChromatographyComposite numberSelf-healing hydrogelsViscosityEgg whiteMaterials scienceFood sciencePolymer chemistryNanoparticleComposite materialOrganic chemistryEngineeringProteins in Food SystemsMicroencapsulation and Drying ProcessesMeat and Animal Product Quality