Characterization of oil-in-water emulsions stabilized by hen's egg yolk granule

Food Hydrocolloids

Volumn 12, Issue 2, 1998, Pages 203-210

  Aluko, Rotimi E ^a   Mine, Yoshinori ^a  

^a UNIVERSITY OF GUELPH   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0004877211     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0268-005X(98)00031-9     Document Type: Article

References (29)

1. Bernardi, G., & Cook, W. H. (1960). Biochim. Biophys. Acta, 44, 105-109.
2. Burley, R. W., & Cook, W. H. (1962). Can. J. Biochem. Physiol., 40, 363-372.
3. Burley, R. W., & Vadehra, D. V. (1989) In The avian egg chemistry and biology (pp. 171-233). New York: John Wiley & Sons.
4. Chung, S. L., & Ferrier, L. K. (1992). J. Food Sci., 57, 40-42.
5. Dickinson, E. (1988). In J. M. V. Blanshard, & J. R. Mitchell (Eds.), Food structure - Its creation and evaluation (pp. 41-57). London: Butterworth Press.
6. Evans, R. J., Bandemer, S. L., Heinlen, K., & Davidson, J. A. (1968). Biochem., 7, 3095-3102.
7. Fang, Y., & Dalgleish, D. G. (1993). Colloids Surfaces B: Biointerfaces, 1, 357-364.
8. Fang, Y., & Dalgleish, D. G. (1996). J. Agric. Food Chem., 44, 59-64.
9. Hegenauer, J., Ripley, L., & Nace, G. (1977). Anal. Biochem., 78, 308-311.
10. Hermansson, A. M. (1979). J. Am. Oil Chemists' Soc., 56, 272-279.
11. Itoh, T., Kubo, M., & Adachi, S. (1986). J. Food Sci., 51, 1115-1117.
12. Kamat, V. B., Lawrence, G. A., Hart, C. J., & Yoell, R. (1973). J. Sci. Food Agric., 24, 77-88.
13. Kiosseoglou, V. D. (1989). In G. Charalambous, & G. Doxastakis (Eds.), Food emulsifiers. Chemistry, technology, functional properties and applications (pp. 63-91). New York: Elsevier.
14. Kiosseoglou, V. D., & Sherman, P. (1983a). Colloid Polymer Sci., 261, 520-526.
15. Kiosseoglou, V. D., & Sherman, P. (1983b). Colloid Polymer Sci., 261, 502-507.
16. Li-Chan, E. C. Y., Powrie, W. D., & Nakai, S. (1995) In W. J. Stadelman and O. J. Cotterill (Eds.), Egg science and technology. (pp. 105-175) New York: Food Products Press.
17. Markwell, M. K., Haas, S. M., Bieber, L. L., & Tolbert, N. E. (1978). Anal. Biochem., 87, 206-210.
18. Mizutani, R., & Nakamura, R. (1985a). Lebensm. -Wiss. u. -Technol., 18, 60-63.
19. Mizutani, R., & Nakamura, R. (1985b). J. Food Sci., 50, 1621-1623, 1645.
20. Mizutani, R., & Nakamura, R. (1987). Agric. Biol. Chem., 51, 1115-1119.
21. Parker, N. S. (1987). CRC Crit. Rev. Food Sci. Nutr., 25, 285-315.
22. Pryde, E. H. (1985). In B. F. Szuhaj, & G. R. List (Eds.), Lecithins (pp. 213-246) Champaign, IL. American Oil Chemists' Society.
23. Ramakrishna, D. N., Mahadevan, S., & Balaram, P. (1978). Chem. Phys. Lipids, 22, 105-113.
24. Robinson, W. C., & Tanford, C. (1975). Biochem., 14, 369-375.
25. Saari, A., Powrie, W. D., & Fennema, O. (1964). J. Food Sci., 29, 307-315.
26. Scholfield, C. R. (1985). In B. F. Szuhaj, & G. R. List (Eds.), Lecithins (pp. 1-20). American Oil Chemists Society.
27. Ternes, W. (1989). J. Food Sci., 54, 764-765.
28. Vincent, R., Powrie, W. D., & Fennema, O. (1966). J. Food Sci., 31, 643-648.
29. Vogel, H. J. (1983). Biochem., 22, 668-674.