Isolation of Egg Yolk Granules as Low-Cholesterol Emulsifying Agent in Mayonnaise
Author:
Affiliation:
1. Dept. of Food Science and Technology; Univ. of Nebraska-Lincoln; NE U.S.A
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.13747/fullpdf
Reference33 articles.
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3. Composition, solubility and emulsifying properties of granules and plasma of egg yolk;Anton;J Food Sci,1997
4. Adsorption at the oil-water interface and emulsifying properties of native granules from egg yolk: effect of aggregated stated;Anton;Food Hydrocolloid,2000
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