Egg yolk: structures, functionalities and processes
Author:
Affiliation:
1. INRA, UR1268 Biopolymères Interactions Assemblages; F-44316 Nantes France
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.6247/fullpdf
Reference50 articles.
1. Isolation and composition of avian egg yolk granules and their constituents [alpha]- and [beta]-lipovitellins;Burley;Canadian J Biochem Phys,1961
2. Ionic strength and pH effects on composition and microstructure of yolk granules;Causeret;J Food Sci,1991
3. Composition, solubility and emulsifying properties of granules and plasma of hen egg yolk;Anton;J Food Sci,1997
4. Protein denaturation and emulsifying properties of plasma and granules of egg yolk as related to heat treatment;Le Denmat;J Food Sci,1999
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