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Interfacial reorganization of egg yolk granules by ultrasound-assisted pH-shifting: concentration-dependent lecithin

Shuangshuang Li1, Yaqin Yang1, Yi Sun1

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

Food Chemistry
|January 29, 2026
PubMed

Keywords:
Competitive adsorptionEgg lecithinEgg yolk granulesInterfacial propertiesMolecular dockingUltrasound-assisted pH-shifting

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