蛋黄粉是蛋黄经喷雾干燥而制成的干蛋制品，其保质期长达12个月。蛋黄粉在贮藏过程中会出现乳化性降低的现象，严重影响蛋黄粉在下游食品企业的应用。因此，针对蛋黄粉乳化性降低的现象，研究蛋黄粉在储藏过程中乳化性改变和发展机制至关重要。..蛋黄粉中乳化性主要由其含有的高密度脂蛋白体现。申请人想从蛋黄粉贮藏期间存在的自发反应为切入点，研究蛋黄粉储运过程中脂质氧化产物对高密度脂蛋白的影响，深入的探讨脂质氧化产物对高密度脂蛋白乳球微粒结构的影响及对应乳化特性的变化规律，以期待为高乳化稳定性蛋黄粉的生产提供一些理论依据。

Egg yolk powder is a dried egg product made by spray-drying egg yolk. Its shelf life is up to 12 months. Egg yolk powder will have a decrease in emulsification during storage, which seriously affects the application of egg yolk powder in downstream food companies. Therefore, in view of the reduced emulsification of egg yolk powder, it is important to study the mechanism of emulsification change and development of egg yolk powder during storage..The emulsification in egg yolk powder is mainly reflected by the high-density lipoprotein it contains. The applicant wants to study the effect of lipid oxidation products on high-density lipoprotein during the storage and transportation of egg yolk powder from the spontaneous reaction during the storage of egg yolk powder, in-depth discussion of lipid oxidation products on high-density lipoprotein milk globule The influence of the structure and the corresponding changes in emulsification characteristics are expected to provide some theoretical basis for the production of egg yolk powder with high emulsification stability.