2021peer-reviewed41 citations
Utilization of high internal phase emulsion stabilized by egg yolk-modified starch complex for the delivery of lutein
Lilan Xu, Jing Wang, Yujie Su, Cuihua Chang, Luping Gu, Yanjun Yang +1 more
LWT
Concepts
LuteinYolkSuccinic anhydrideStarchEmulsionChemistryFood science