Recent advances in egg protein functionality in the food system
Author:
Affiliation:
1. Department of Food Science, University of Guelph, Guelph, Ontario, Canada N1G 2W1,
Publisher
Informa UK Limited
Subject
Animal Science and Zoology
Link
https://www.tandfonline.com/doi/pdf/10.1079/WPS20020005
Reference47 articles.
1. Competitive adsorption between egg yolk lipoproteins and whey proteins on oil-in-water interfaces
2. Competitive Adsorption of Hen's Egg Yolk Granule Lipoproteins and Phosvitin in Oil-in-Water Emulsions
3. Characterization of oil-in-water emulsions stabilized by hen's egg yolk granule
4. Composition, Solubility and Emulsifying Properties of Granules and Plasma of Egg Yolk
5. Thermostability of Hen Egg Yolk Granules: Contribution of Native Structure of Granules
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