Interactions between lecithin and yolk granule and their influence on the emulsifying properties

Published 2019 View Full Article

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Title
Interactions between lecithin and yolk granule and their influence on the emulsifying properties
Authors
Keywords
Egg yolk granule, Soybean lecithin, Aggregated state, Competitive adsorption, Emulsion stability
Journal
FOOD HYDROCOLLOIDS
Volume 101, Issue -, Pages 105510
Publisher
Elsevier BV
Online
2019-11-16
DOI
10.1016/j.foodhyd.2019.105510

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