Investigation of the formation mechanism and β-carotene encapsulation stability of emulsion gels based on egg yolk granules and sodium alginate
Year: 2022
Type: article
Source: Food Chemistry
Authors: Hong Zhang, Simin Tan, Hongmei Gan, Huajiang Zhang, Ning Xia, Longwei Jiang, Haowei Ren, Xiaonan Zhang
Institutions: Northeast Agricultural University, Jiaying University
Language: English
Topic: Proteins in Food Systems
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: closed
OpenAlex ID: W4293563938