Structuring oil-in-water emulsion by forming egg yolk/alginate complexes: Their potential application in fabricating low-fat mayonnaise-like emulsion gels and redispersible solid emulsions

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Title
Structuring oil-in-water emulsion by forming egg yolk/alginate complexes: Their potential application in fabricating low-fat mayonnaise-like emulsion gels and redispersible solid emulsions
Authors
Keywords
-
Journal
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
Volume 147, Issue -, Pages 595-606
Publisher
Elsevier BV
Online
2020-01-12
DOI
10.1016/j.ijbiomac.2020.01.106

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