Effect of cholesterol extraction from dried yolk with the aid of Polysorbate 80 on yolk's functional properties-Reference-Cited by-同舟云学术

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Effect of cholesterol extraction from dried yolk with the aid of Polysorbate 80 on yolk's functional properties

Published:1995-09 Issue:3 Volume:9 Page:205-209
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Paraskevopoulou A.,Kiosseoglou V.

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference29 articles.

1. Egg Science and Technology;Powrie,1973

2. Extraction and Processing of Various Components from Egg Yolk

3. Partial Lipid Extraction of Egg Yolk Powder: Effects on Emulsifying Properties and Soluble Protein Fraction

4. Extraction of Cholesterol and Other Lipids from Dried Egg Yolk Using Supercritical Carbon Dioxide

5. Bayol,A., Franklnet,J., Gonzalez,B. and Maffrand, J.P. (1989) European Patent No. 326469

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1. Advances in techniques for reducing cholesterol in egg yolk: A review;Critical Reviews in Food Science and Nutrition;2018-04-03

2. Egg Lipids;Chemical & Functional Properties of Food Components;2010-11-04

3. Influence of a thermal treatment on the functionality of hen’s egg yolk in mayonnaise;Journal of Food Engineering;2007-01

4. Fracture and textural properties of low fat egg yolk gels containing emulsion droplets;Food Hydrocolloids;2002-11

5. SMALL DEFORMATION MEASUREMENTS OF SINGLE AND MIXED GELS OF LOW CHOLESTEROL YOLK AND EGG WHITE;Journal of Texture Studies;2000-07

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