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Characterization of emulsions prepared by egg yolk phosvitin with pectin, glycerol and trehalose

✍ Scribed by Haiying Chen; Fengfeng Wu; Xiang Duan; Na Yang; Ying Xu; Baocai Xu; Zhengyu Jin; Xueming Xu

Book ID: 116486916
Publisher: Elsevier Science
Year: 2013
Tongue: English
Weight: 293 KB
Volume: 30
Category: Article
ISSN: 0268-005X
DOI: 10.1016/j.foodhyd.2012.05.007

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