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Updated: Jan 31, 2026

Standardization of a Cytometric Bead Assay Based on Egg-Yolk Antibodies
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Published on: May 19, 2023

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通过复合制造的高度稳定的高内相乳液,由蛋黄颗粒和蛋白复合制成

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
概括

蛋黄颗粒和的蛋白形成稳定的高内部相乳液 (HIPEs). 这种自然的联合组装增强了HIPE在各种条件下的稳定性,提供了强大的食品系统解决方案.

关键词:
蛋黄颗粒 蛋黄颗粒高内部相位乳液是高内部相位乳液.在冷前的温度.盐的蛋白 盐的蛋白储存的稳定性 储存的稳定性

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