The research aims to understand how heat and added ingredients influence the properties of egg yolk which in turn impact the
stability of oil-in-water emulsions. Apparent viscosity and Zeta potential of egg yolk dispersion, interfacial tension between
rice bran oil and water, oil droplet size and confocal microscope image of each emulsion were investigated. The confocal
microscope images of emulsions clearly show that the adsorbed protein layer was thickest when the egg yolk was heated at
65°C for 9 min and a salt-sugar-vinegar mixture was used. Thus, this condition could stabilize an oil-in-water emulsion by
preventing the coalescence of oil droplets
