Effect of high-pressure treatment on rheology of oil-in-water emulsions prepared with hen egg yolk

Author:

Anton M,Chapleau N,Beaumal V,Delépine S,de Lamballerie-Anton M

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference48 articles.

1. Characterization of oil-in-water emulsions stabilized by hen's egg yolk granule;Aluko;Food Hydrocolloids,1998

2. Structure and functional properties of hen egg yolk constituents;Anton;Recent Research Developments in Agricultural and Food Chemistry,1998

3. Composition, solubility and emulsifying properties of granules and plasma from egg yolk;Anton;Journal of Food Science,1997

4. Effect of pH on interface composition and on quality of oil-in-water emulsions made with hen egg yolk;Anton;Colloids and Surface B: Biointerfaces,1999

5. Adsorption at the oil-water interface and emulsifying properties of native granules from egg yolk: effect of aggregated state;Anton;Food Hydrocolloids,2000

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