Interfacial Properties and Structure of Emulsions and Foams Co-Stabilized by Span Emulsifiers of Varying Carbon Chain Lengths and Egg Yolk Granules

Interfacial Properties and Structure of Emulsions and Foams Co-Stabilized by Span Emulsifiers of Varying Carbon Chain Lengths and Egg Yolk Granules

Interfacial properties significantly influence emulsifying and foaming stability. We here explore the interfacial behavior of egg yolk granules (EYGs) combined with various Span emulsifiers (Span 20, 40, 60, 80) to assess their solution properties, interface dynamics, and effects on emulsifying and...

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Bibliographic Details
Main Authors: Wenyan Liu, Jingxia Cao, Qixin Zhang, Weiqin Wang, Yuanping Ye, Senwang Zhang, Leiyan Wu
Format: Article
Language:English
Published: MDPI AG 2024-12-01
Series:Foods
Subjects:
egg yolk granules
span
protein structural modifications
interfacial properties
emulsifying agents
foaming stability
Online Access:https://www.mdpi.com/2304-8158/14/1/35
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