2024peer-reviewed27 citations
A natural protein-lipid co-assembly as efficient Pickering emulsifier from egg yolk sphere microgel prepared via high-pressure homogenization
Xiaoli Liu, Jiaxuan Ma, Keshan Wang, Xuan Yao, Yumeng Shan, Xiaohui Lv +2 more
Food Hydrocolloids
Concepts
YolkHomogenization (climate)Pickering emulsionChemical engineeringChemistry