Interactions between lecithin and yolk granule and their influence on the emulsifying properties-Reference-Cited by-同舟云学术

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Interactions between lecithin and yolk granule and their influence on the emulsifying properties

Published:2020-04 Issue: Volume:101 Page:105510
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Shen Yimei,Chang Cuihua,Shi Mingcheng,Su Yujie,Gu Luping,Li Junhua,Yang Yanjun

Funder

National Key Research and Development Program of China

National Natural Science Foundation for the Youth of China

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference35 articles.

1. Study of some physicochemical and functional properties of quinoa (chenopodium quinoa willd) protein isolates;Abugoch;Journal of Agricultural and Food Chemistry,2008

2. Competitive absorption of hen's egg yolk granule lipoprotein and phosvitin in oil-in-water emulsions;Aluko;Journal of Agricultural and Food Chemistry,1997

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

4. Egg yolk: Structures, functionalities and processes;Anton;Journal of the Science of Food and Agriculture,2013

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

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