Foaming and structural properties of egg yolk components microgel particles and their adsorption characteristics at the air-water interface
Jiahan Liu, Yuemeng Wang, Yuxin Zou, Yue Wu, Wenle Guan, Jianrong Yang, X. D. Li
Topics & Concepts
AdsorptionYolkChemical engineeringInterface (matter)ChemistryMaterials scienceOrganic chemistryFood scienceEngineeringGibbs isothermProteins in Food SystemsPolysaccharides Composition and ApplicationsMicroencapsulation and Drying Processes