Competitive Adsorption of Proteins from Total Hen Egg Yolk during Emulsification-Reference-Cited by-同舟云学术

Competitive Adsorption of Proteins from Total Hen Egg Yolk during Emulsification

Published:2007-07-20 Issue:16 Volume:55 Page:6746-6753
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Nilsson Lars¹,Osmark Peter¹,Fernandez Céline¹,Bergenståhl Björn¹

Affiliation:

1. Division of Food Technology, Department of Food Technology, Engineering and Nutrition, Lund University, Lund, Sweden, Division of Molecular Endocrinology, Department of Experimental Medical Science, Lund University, Lund, Sweden, and Division of Protein Technology, Department of Electrical Measurements, Lund University, Lund, Sweden

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf070631d

Reference47 articles.

1. Interfacial Composition of Sodium Caseinate Emulsions

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