Egg proteins
Author:
Publisher
Elsevier
Link
http://woodhead.metapress.com/index/VR0255653L775130.pdf
Reference104 articles.
1. Competitive adsorption between egg yolk lipoproteins and whey proteins on oil-in-water interfaces;Aluko;Colloids Surf B: Biointerfaces,1998
2. Composition, solubility and emulsifying properties of granules and plasma of hen egg yolk;Anton;J Food Sei,1997
3. Structural and chemical characterization of low-density lipoprotein purified from hen egg yolk;Anton;Food Chem,2003
4. Functional properties of eggs in foods;Baldwin,1986
5. Surface dilational rheology of proteins absorbed air/water interfaces;Benjamins,1998
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