Improved the emulsion stability of phosvitin from hen egg...

Food Hydrocolloids 2014 / 08 Vol. 39

Improved the emulsion stability of phosvitin from hen egg yolk against different pH by the covalent attachment with dextran

Chen, Haiying, Jin, Yamei, Ding, Xiangli, Wu, Fengfeng, Bashari, Mohanad, Chen, Feng, Cui, Zhengwei, Xu, Xueming
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Volume:
39
Language:
english
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2013.12.031
Date:
August, 2014
File:
PDF, 1.45 MB
english, 2014
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