Characterisation of emulsion properties and of interface composition in O/W emulsions prepared with hen egg yolk, plasma and granules
Author:
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference36 articles.
1. Characterization of oil-in-water emulsions stabilised by hen's egg yolk granules;Aluko;Food Hydrocolloids,1998
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3. Structure and functional properties of hen egg yolk constituents;Anton;Recent Research Developments in Agricultural and Food Chemistry,1998
4. Composition, solubility and emulsifying properties of granules and plasma from egg yolk;Anton;Journal of Food Science,1997
5. 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
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