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Updated: Jan 31, 2026

Standardization of a Cytometric Bead Assay Based on Egg-Yolk Antibodies
Published on: May 19, 2023
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.
Abstract:
High internal phase emulsions (HIPEs) have been widely applied in the food industry, but their stability remains a challenge under varying environmental conditions. In this work, the physicochemical properties of egg yolk granules (EYGs), and their potential for forming novel HIPEs in combination with salted egg whites (SEWs) were investigated. The results revealed that the incorporation of SEWs enhanced ionic strength, promoted EYGs disaggregation, and enabled the formation of highly stable HIPEs. The HIPEs stabilized by naturally derived EYGs/SEWs complex maintained small droplet sizes and outstanding rheological properties. At an EYGs/SEWs ratio of 3:5, emulsions showed smaller droplet size, stronger viscoelasticity, and excellent stability under centrifugal, thermal and storage conditions, with no phase separation after 60 days. Moreover, emulsions at pH 1.0 and 7.0 exhibited strong viscoelasticity and environmental tolerance, demonstrating that EYGs-SEWs co-assembly offers a natural and robust strategy for constructing stable HIPEs suitable for diverse food systems.
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