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Studies on the Complex Interactions of Different Egg Yolk Proteins and Their Roles on Rheological Properties and Stability of High Internal Phase Pickering Emulsions

Jiahao Bie,Jinxuan Cao, Zaisheng Peng,Jinpeng Wang,Ying Wang,Yuemei Zhang, Yu Ding,Wendi Teng

FOOD HYDROCOLLOIDS（2025）

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Key words
Egg yolk proteins,Protein complex,High internal phase pickering emulsions,Rheological properties
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