Fabrication and characterization of emulsion stabilized by table egg-yolk granules at different pH levels.

Wang, Anheng; Xiao, Zhigang; Wang, Jingjing; Li, Guijie; Wang, Lijuan

Wang, Anheng; Xiao, Zhigang; Wang, Jingjing; Li, Guijie; Wang, Lijuan.

Afiliação

Wang A; College of Grain Engineering and Technology, Shenyang Normal University, Shenyang, People's Republic of China.
Xiao Z; College of Grain Engineering and Technology, Shenyang Normal University, Shenyang, People's Republic of China.
Wang J; College of Grain Engineering and Technology, Shenyang Normal University, Shenyang, People's Republic of China.
Li G; College of Grain Engineering and Technology, Shenyang Normal University, Shenyang, People's Republic of China.
Wang L; College of Grain Engineering and Technology, Shenyang Normal University, Shenyang, People's Republic of China.

J Sci Food Agric ; 100(4): 1470-1478, 2020 Mar 15.

Article em En | MEDLINE | ID: mdl-31756278

Assuntos

Gema de Ovo/química; Emulsões/química; Animais; Galinhas; Concentração de Íons de Hidrogênio; Óleos/química; Tamanho da Partícula

Palavras-chave

Pickering emulsion; egg; high internal phase emulsions; pH; table granules

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Gema de Ovo / Emulsões Limite: Animals Idioma: En Revista: J Sci Food Agric Ano de publicação: 2020 Tipo de documento: Article País de publicação: Reino Unido

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