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Updated: Jan 31, 2026

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通过超声波辅助的pH转移进行蛋黄颗粒的界面重组:度依赖于莱西丁的功能从乳液稳定剂到竞争性取代剂

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
概括

通过添加卵黄素 (EL) 和超声波辅助的pH转移,改善了蛋黄颗粒 (EYG) 乳化. 最佳EL度 (0.5%) 创造了稳定的乳液,增强了食品的功能.

关键词:
有竞争力的吸附.蛋中的莱西丁.蛋黄颗粒 蛋黄颗粒接口属性 接口属性分子对接是分子对接.超声波辅助的pH值变化

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