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Effects of Calcium Chelators on Colloidal Stability and Interfacial Activity of Egg Yolk Granules |
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| Authors: | Fu Yuying Yao Junze Su Huanhuan Li Teng |
| Affiliation: | 1.School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, 310018, People’s Republic of China ; |
| Abstract: | Food Biophysics - Egg yolk granule is the sedimentary protein fraction of egg yolk. Granules are supramolecular assembly of high-density lipoprotein and phosvitin driven by Ca2+ bridges. Despite... |
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