Effect of high-pressure treatment on rheology of oil-in-water emulsions prepared with hen egg yolk
Author:
Publisher
Elsevier BV
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science
Reference48 articles.
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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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