Phenolic Acid–Modified Egg Yolk Phospholipids as Novel Emulsion Stabilizers: Synergistic Stabilization and Oxidation Inhibition Effects

Food and Bioprocess Technology 2026

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Authors: Xinyi Qiu, Jie Mi, Kangning Li, Yiwen Guo, Ruijie Liu, Ming Chang

DOI: 10.1007/s11947-026-04327-9

Cited by: 1

References: 69

Fields of Study & Subjects

Proteins in Food Systems Edible Oils Quality and Analysis Animal Nutrition and Physiology

References 69