Egg Yolk, a Multifunctional Emulsifier: New Insights on Factors Influencing and Mechanistic Pathways in Egg Yolk Emulsification
Egg yolk is a highly effective natural emulsifier used in various food products. Its emulsifying properties are influenced by food product chemical conditions, and processing methods. Nevertheless, to effectively utilize egg yolk in food products, a more comprehensive understanding of these factors...
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| Format: | Article |
| Language: | English |
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MDPI AG
2024-10-01
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| Series: | Applied Sciences |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-3417/14/21/9692 |
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