✦ LIBER ✦

Oil-in-water emulsion properties of egg yolk: Effect of enzymatic modification by phospholipase A2

✍ Scribed by Katharina Daimer; Ulrich Kulozik

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Influencing emulsifying properties of eg

✍ Waldemar Buxmann; Ute Bindrich; Ulf Strijowski; Volker Heinz; Dietrich Knorr; Kn 📂 Article 📅 2010 🏛 Elsevier Science 🌐 English ⚖ 1014 KB

Optimization of the enzymatic modificati

✍ Mi-Ra Kim; Jae-Yong Shim; Ki-Hwan Park; Bue-Young Imm; Sejong Oh; Jee-Young Imm 📂 Article 📅 2009 🏛 Elsevier Science 🌐 English ⚖ 474 KB

Oil-in-water emulsion properties and int

✍ Oscar Castellani; Corinne Belhomme; Elisabeth David-Briand; Catherine Guérin-Dub 📂 Article 📅 2006 🏛 Elsevier Science 🌐 English ⚖ 198 KB

Effect of Egg Yolk and Egg Yolk + Salt o

✍ ANA RISI CARRILLO; JOZEF L. KOKINI 📂 Article 📅 1988 🏛 Institute of Food Technologists 🌐 English ⚖ 512 KB

Characterization of oil-in-water emulsio

✍ Rotimi E. Aluko; Yoshinori Mine 📂 Article 📅 1998 🏛 Elsevier Science 🌐 English ⚖ 906 KB

Effect of high-pressure treatment on rhe

✍ M Anton; N Chapleau; V Beaumal; S Delépine; M de Lamballerie-Anton 📂 Article 📅 2001 🏛 Elsevier Science 🌐 English ⚖ 411 KB