BAI, Xiting; GAO, Jiaqi; YANG, Yu; ZHU, Wenxue; FAN, Jinling. Effects of drying methods on the structure and emulsifying capacity of egg yolk lecithin. International Journal of Agricultural and Biological Engineering, [S. l.], v. 13, n. 4, p. 238–244, 2020. Disponível em: https://ijabe.migration.pkpps03.publicknowledgeproject.org/index.php/ijabe/article/view/5648. Acesso em: 26 dec. 2025.