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• Algal oil powder formulated by egg yolk granules-lecithin composite was developed. • Physical stability of the powder formulation upon redispersion was assessed. • The oxidative stability of algal oil powders was related with physical properties. • A synergistic stability enabled by dissociated EYGs and antioxidants was observed. This study reported a powder formulation containing omega-3-rich algal oil emulsions stabilized by egg yolk granules (EYGs)/lecithin composites. The improved physical stability of the algal oil samples due to increasing pH and lecithin addition was beneficial to the oxidative stability through analysis of free radical scavenging activities, metal ion chelating activities, and the release of primary and secondary oxidation products during accelerated storage (12 days, 60 °C). In addition, the effect of three antioxidants, i.e. ascorbic acid (VC), ascorbyl palmitate (AP), and α-tocopherol (VE), on lipid oxidation was investigated. Results showed that antioxidant partitioning at different regions of the emulsion system influenced its ability to prevent oxidation with the effectiveness of AP (at the O/W interface) > VE (in the oil phase) > VC (in the aqueous phase). This study developed a new powder-based emulsion formulation for algal oils with superior oxidative stability as an alternative source of omega-3. [ABSTRACT FROM AUTHOR]

• Heavy-metal-free pidan-like products were obtained by combining pickling with heat treatment. • NaOH in the brine solution could promote the salt penetration into egg whites. • The degradation of protein would affect the gel intermolecular forces. • Gel springiness recorded a significantly positive correlation with hydrogen bonds. Effects of the brine solution with different NaOH concentrations on the physicochemical properties, intermolecular forces, and gel properties of duck egg whites were studied. The free alkalinity, salt content and surface hydrophobicity of egg whites increased as the pickling time and NaOH concentration increased. The primary intermolecular forces (disulfide bonds and hydrophobic interactions) in the alkali egg white gels were increased firstly and then decreased, resulting from the fact that the proteins were degraded under strong alkali conditions during the late stage of the pickling process. Changes of hardness and springiness of egg white gels were closely related with the interactions of the protein molecules. Thereinto, the change tendency of springiness was in accordance with the changes of hydrogen bond of egg white gels. The colour of the egg white gels obtained from alkali treatment changed from white to amber during pickling. [ABSTRACT FROM AUTHOR]