Egg yolk–derived emulsions: Formation mechanisms, improvement strategies and applications
Fuente: Trends in Food Science & Technology
Publication date: November 2024Source: Trends in Food Science & Technology, Volume 153Author(s): Yumeng Shan, Qi Zeng, Xiaohui Lv, Jiaxuan Ma, Xiaoli Liu, Xuan Yao, Jiajing Pan, Jiyu Xia, Guofeng Jin, Yongguo Jin