Competitive Adsorption of Hen's Egg Yolk Granule Lipoproteins and Phosvitin in Oil-in-Water Emulsions
Author:
Affiliation:
1. Department of Food Science, University of Guelph, Guelph, Ontario, Canada N1G 2W1
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf9705328
Reference27 articles.
1. Composition, Solubility and Emulsifying Properties of Granules and Plasma of Egg Yolk
2. ISOLATION AND COMPOSITION OF AVIAN EGG YOLK GRANULES AND THEIR CONSTITUENT α- AND β-LIPOVITELLINS
3. THE DISSOCIATION OF α- AND β-LIPOVITELLIN IN AQUEOUS SOLUTION: PART II. INFLUENCE OF PROTEIN PHOSPHATE GROUPS, SULPHYDRYL GROUPS, AND RELATED FACTORS
4. Ionic Strength and pH Effects on Composition and Microstructure of Yolk Granules
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