Interfacial reorganization of egg yolk granules by ultrasound-assisted pH-shifting: concentration-dependent lecithin functionality from emulsion stabilizer to competitive displacer
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The dense structure of egg yolk granules (EYG) limits their emulsification functionality. This study investigated interactions between EYG (1%) and egg lecithin (EL, 0-1%) under ultrasound-assisted pH-shifting. Results showed EL significantly enhanced complex ... ...
