Exploring the phase behavior of natural egg yolk-carboxymethyl cellulose concentrate: Impact on emulsification and gelling properties - Concepedia

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Exploring the phase behavior of natural egg yolk-carboxymethyl cellulose concentrate: Impact on emulsification and gelling properties

21

Citations

51

References

2024

Year

Jingjie Hou, Hongyu Chang, Yufei Liu, Huajiang Zhang, Hanyu Li, Zhongjiang Wang, Ahmed M. Rayan, Mohamed Ghamry, Taha Ahmed Mohamed, Kuangyu Zhao

Food Hydrocolloids

Food ChemistryFood ColloidEngineeringPolymer ScienceGelling PropertiesPhase BehaviorRheologyFood EngineeringFood ProcessingSoft MatterPolymer ChemistryEmulsionHealth Sciences

References

	Year	Citations

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