Current Emulsifier Trends in Dressings and Sauces

Author:

Campbell Bruce

Publisher

Springer International Publishing

Reference33 articles.

1. Andres-Brull M (2016) The quest for natural emulsifiers, Leatherhead Food Research White Paper, pp 1–5. https://www.leatherheadfood.com/files/2016/08/White-Paper-Quest-for-natural-emulsifiers.pdf

2. Anton M (2007) High-density lipoproteins (HDL) or lipovitellin fraction. In: Huopalahti R, López-Fandiño R, Anton M, Schade R (eds) Bioactive egg compound. Springer, Berlin, pp 13–16

3. Anton M (2013) Egg yolk: structures, functionalities and processes. J Agric Food Sci 93:2871–2880

4. Anton M et al (2000) Adsorption at the oil–water interface and emulsifying properties of native granules from egg yolk: effect of aggregated state. Food Hydrocolloids 14:327–335

5. Bergenstahl B (2019) Physicochemical aspects of an emulsifier functionality, Chapter 6. In: Hasenhuettl GL, Hartel RW (eds) Food emulsifiers and their applications. Springer, New York

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