Highly stable high internal phase emulsion fabricated via the complexation of egg yolk granules and salted egg whites

Yumeng Shan1, Xiaoli Liu1, Xuan Yao1

  • 1National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China.

Food Chemistry
|January 29, 2026
PubMed

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