High internal phase Pickering emulsions stabilized by egg yolk-carboxymethyl cellulose as an age-friendly dysphagia food: Tracking the dynamic transition from co-solubility to coacervates.

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作者： Jingjie,Hou ^[1] ; Yujia,Liu ^[1] ; Yunze,Ma ^[1] ; Huajiang,Zhang ^[2] ; Ning,Xia ^[3] ; Hanyu,Li ^[4] ; Zhongjiang,Wang ^[1] ; Ahmed M,Rayan ^[5] ; Mohamed,Ghamry ^[6] ; Taha Ahmed,Mohamed ^[7]

作者单位： College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China. ^[1] College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China. Electronic address: hjthzhang@163.com. ^[2] College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China. Electronic address: xianing1981@126.com. ^[3] College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China. Electronic address: lihanyu1004@126.com. ^[4] Food Technology Department, Faculty of Agriculture, Suez Canal University, Ismailia 41522, Egypt. ^[5] Food Technology Department, Faculty of Agriculture, Benha University, Moshtohor, 13736, Egypt. ^[6] Department of Soil Fertility and Plant Nutrition, Soil, Water and Environment Research Institute, Agricultural Research Center, Giza, Egypt. ^[7]

关键词 Age-friendly food Carboxymethyl cellulose Egg yolk High internal phase Pickering emulsion Interface behaviors Protein-polysaccharide complexes