Interfacial characteristics of spread films of hen egg yolk phosvitin at the air–water interface: Interrelation with its charge and aggregation state-Reference-Cited by-同舟云学术

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Interfacial characteristics of spread films of hen egg yolk phosvitin at the air–water interface: Interrelation with its charge and aggregation state

Published:2007-07 Issue:5-6 Volume:21 Page:896-905
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

BELHOMME C,DAVIDBRIAND E,ROPERS M,GUERINDUBIARD C,ANTON M

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Cited by 13 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Egg yolk–derived emulsions: Formation mechanisms, improvement strategies and applications;Trends in Food Science & Technology;2024-09

2. Development of stable organogels using egg yolk granules-chitosan complex: Structure, rheology, and stability;Colloids and Surfaces A: Physicochemical and Engineering Aspects;2023-11

3. New Processes to Extract and Purify Phosvitin by Using Aqueous Salt Solutions, Precipitation and Ultrafiltration Techniques;Separations;2023-07-14

4. Activity of Phosvitin in Hydroxyapatite Acid-Damage Immersion and Antimicrobial Assays;Biochemistry Research International;2020-10-24

5. Proteins for the future: A soft matter approach to link basic knowledge and innovative applications;Innovative Food Science & Emerging Technologies;2018-04

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