Interactions between lecithin and yolk granule and their influence on the emulsifying properties
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DOI: 10.1016/j.foodhyd.2019.105510
Abstract: Abstract In this study, the interactions between egg yolk granule and soybean lecithin and their emulsion properties were investigated. For egg yolk granule, the increase of solubility and negative zeta-potential and decrease of hydrophobicity could… read more here.
Keywords: granule; interactions lecithin; lecithin yolk; yolk granule ... See more keywords