Preparation of high internal phase emulsions based on high-temperature glycation-modified egg white protein: Structural characteristics, stability, and β-carotene bioavailability under multi-parameter regulation
Fei Lu, Yujie Chi, Yuan Chi
Topics & Concepts
Egg whiteBioavailabilityGlycationChemistryCaroteneChromatographyPhase (matter)Chemical engineeringBiochemistryFood scienceOrganic chemistryBiologyEngineeringBioinformaticsReceptorProteins in Food SystemsFood Chemistry and Fat AnalysisPickering emulsions and particle stabilization