Adsorption Properties of Cholesterol-Reduced Egg Yolk Low-Density Lipoprotein at Oil-in-Water Interfaces

Journal of Agricultural and Food Chemistry

Volumn 46, Issue 6, 1998, Pages 2153-2158

  Mine, Yoshinori ^a   Bergougnoux, Marie ^a  

^a UNIVERSITY OF GUELPH   (Canada)

Author keywords

Cholesterol; Egg yolk; Emulsion; Low density lipoprotein; Phospholipids; Stability; cyclodextrin

Indexed keywords

EID: 0001526747     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf971063c     Document Type: Article

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