Use of polysorbate 80 to reduce cholesterol in dehydrated egg yolk-Reference-Cited by-同舟云学术

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Use of polysorbate 80 to reduce cholesterol in dehydrated egg yolk

Published:2007-07-01 Issue:1 Volume:30 Page:57-63
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

PARASKEVOPOULOU ADAMANTINI,KIOSSEOGLOU VASSILIS

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1995.tb01946.x/fullpdf

Reference18 articles.

1. Bayol , A. Franklnet , J. Gonzalez , B. Maffrand , J.P. 1989 Process using cyclodextrin for the removal of steroids from a substance of biological origin

2. Gas chromatographic determination of cholesterol in egg products;Beyer;Journal of the Association of Official Analytical Chemists,1989

3. Studies on the gelation of egg yolk and plasma upon freezing and thawing;Chang;Journal of Food Science,1977

Cited by 9 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. Advances in techniques for reducing cholesterol in egg yolk: A review;Critical Reviews in Food Science and Nutrition;2018-04-03

2. Egg Lipids;Chemical & Functional Properties of Food Components;2010-11-04

3. The role of Tween in inhibiting heat-induced destabilization of yolk-based emulsions;Food Hydrocolloids;2007-12

4. Fracture and textural properties of low fat egg yolk gels containing emulsion droplets;Food Hydrocolloids;2002-11

5. Low-cholesterol yolk protein concentrate;Novel Macromolecules in Food Systems;2000

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