Partitioning of Selected Antioxidants in Mayonnaise-Reference-Cited by-同舟云学术

Partitioning of Selected Antioxidants in Mayonnaise

Published:1999-08-26 Issue:9 Volume:47 Page:3601-3610
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Jacobsen Charlotte¹,Schwarz Karin¹,Stöckmann Heiko¹,Meyer Anne S.¹,Adler-Nissen Jens¹

Affiliation:

1. Danish Institute for Fisheries Research, Department of Seafood Research, Building 221, Technical University of Denmark, DK-2800 Lyngby, Denmark, Institute for Food Science, University of Hannover, Wunstorfer Strasse 14, D-30453, Hannover, Germany, and Department of Biotechnology, Building 221, Technical University of Denmark, DK-2800 Lyngby, Denmark

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf990097c

Reference32 articles.

1. Effect of Egg Yolk and Egg Yolk + Salt on Rheological Properties and Particle Size Distribution of Model Oil-in- Water Salad Dressing Emulsions

2. Ionic Strength and pH Effects on Composition and Microstructure of Yolk Granules

3. Electron Microscopy of Mayonnaise

4. Heat Denaturation and Emulsifying Properties of Egg Yolk Phosvitin

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