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Studies on the complex interactions of different egg yolk proteins and their roles on rheological properties and stability of high internal phase Pickering emulsions

Jiahao Bie; Jinxuan Cao; Zaisheng Peng; Jinpeng Wang; Ying Wang; Yuemei Zhang; Yu Ding; Wendi Teng
Food Hydrocolloids · Vol. 160 · pp. 110755 · 2025
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Bibliographic Information

JournalFood Hydrocolloids
PublisherElsevier
Publication Date2025-03-01
Publication Year2025
Volume160
Pages110755
Document TypeJournal Article
eISSN0268-005X
DOI10.1016/j.foodhyd.2024.110755
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1986-09-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/0268005X
Publisher PageOpen Publisher Page
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