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Formation of egg yolk-modified starch complex and its stabilization effect on high internal phase emulsions

Lilan Xu1, Luping Gu1, Yujie Su1

  • 1State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, PR China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, PR China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, 214122, PR China.

Carbohydrate Polymers
|August 25, 2020
PubMed

Keywords:
Egg yolkHigh internal phase emulsionModified starchStability

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