Egg Yolk, a Multifunctional Emulsifier: New Insights on Factors Influencing and Mechanistic Pathways in Egg Yolk Emulsification

Egg yolk is a highly effective natural emulsifier used in various food products. Its emulsifying properties are influenced by food product chemical conditions, and processing methods. Nevertheless, to effectively utilize egg yolk in food products, a more comprehensive understanding of these factors...

Full description

Bibliographic Details

Published in:	Applied Sciences
Main Author:	Rajat Suhag
Format:	Article
Language:	English
Published:	MDPI AG 2024-10-01
Subjects:	granules egg yolk complex novel techniques emulsion stability thermal denaturation
Online Access:	https://www.mdpi.com/2076-3417/14/21/9692