Formation of Natural Egg Yolk Granule Stabilized Pickering High Internal Phase Emulsions by Means of NaCl Ionic Strength and pH Change.

Foods · 2022 · PMC8774576 · PMID 35053961

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an increasing trendno p-value reported

The values of G′ and G′′ still showed an increasing trend with growing NaCl ionic strength and pH, which was similar to the results of frequency sweeps and strain sweeps.

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