Preparation and characterization of W 1 /O/W 2 emulsions stabilized by glycated and heat-modified egg white proteins.
Yujie SuCheng LuCuihua ChangJunhua LiYujia SunWanqiu ZhangLin GongLuping GuYanjun YangPublished in: Journal of the science of food and agriculture (2022)
emulsions suitable for application in the food industry. In addition, we provided a viable strategy to encapsulate water-soluble nutrients. © 2022 Society of Chemical Industry.