Characterization of emulsions prepared by egg yolk phosvitin with pectin, glycerol and trehalose
Author:
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference30 articles.
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3. Amino acid sequence of phosvitin derived from the nucleotide sequence of part of the chicken vitellogenin gene;Byrne;Biochemistry,1984
4. Oil-in-water emulsion properties and interfacial characteristics of hen egg yolk phosvitin;Castellani;Food Hydrocolloids,2006
5. Effect of aggregation and sodium salt on emulsifying properties of egg yolk phosvitin;Castellani;Food Hydrocolloids,2005
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