Structuring oil-in-water emulsion by forming egg yolk/alginate complexes: Their potential application in fabricating low-fat mayonnaise-like emulsion gels and redispersible solid emulsions-Reference-Cited by-同舟云学术

Structuring oil-in-water emulsion by forming egg yolk/alginate complexes: Their potential application in fabricating low-fat mayonnaise-like emulsion gels and redispersible solid emulsions

Published:2020-03 Issue: Volume:147 Page:595-606
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Yang Xi,Li Anqi,Yu Wenyan,Li Xiuxiu,Sun Lijun,Xue Jia,Guo Yurong

Funder

China Agriculture Research System

Ministry of Agriculture

Fundamental Research Funds for the Central Universities

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference32 articles.

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4. Lipid oxidation in mayonnaise and the role of natural antioxidants: a review;Ghorbani Gorji;Trends Food Sci. Technol.,2016

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