“Liquid Egg Yolk”: A low-cholesterol alternative based on soy protein isolate-xanthan gum high internal phase emulsion

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Publication date: 15 June 2026

Source: LWT, Volume 250

Author(s): Hao Wang, Zhanghui Liu, Qiming Wang, Zhenan Rao, Xiaojuan Lei, Jichun Zhao, Lin Lei, Kaihong Zeng, Jian Ming

Publication date: 15 June 2026Source: LWT, Volume 250Author(s): Hao Wang, Zhanghui Liu, Qiming Wang, Zhenan Rao, Xiaojuan Lei, Jichun Zhao, Lin Lei, Kaihong Zeng, Jian Ming Read More

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