Interfacial reorganization of egg yolk granules by ultrasound-assisted pH-shifting: concentration-dependent lecithin functionality from emulsion stabilizer to competitive displacer

Food Chemistry 2026

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Authors: S. H. Li, Yaqin Yang, Yanan Sun, Yuanyuan Zhang, Xiang Fan, Mohamed Salama, Guofeng Jin, Long Sheng

DOI: 10.1016/j.foodchem.2026.148091

Cited by: 3

References: 51

Fields of Study & Subjects

Proteins in Food Systems Food composition and properties Probiotics and Fermented Foods

References 51