Adsorption at the oil-water interface and emulsifying properties of native granules from egg yolk: Effect of aggregated state

Food Hydrocolloids

Volumn 14, Issue 4, 2000, Pages 327-335

  Anton, M ^a   Beaumal, V ^a   Gandemer, G ^a  

^a CEMAGREF   (France)

Author keywords

Adsorption; Aggregated state; Oil in water emulsions; Oil water interface; Yolk granules

Indexed keywords

DROPS; EMULSIONS; GRANULATION; INTERFACE STATES; LIPOPROTEINS; PHASE INTERFACES; SODIUM CHLORIDE; SUNFLOWER OIL;

AGGREGATED STATE; COMPLEX PARTICLES; EGG YOLKS; EMULSIFYING PROPERTY; INTERFACE PROPERTY; OIL-IN-WATER; OIL-IN-WATER EMULSION; OIL-WATER INTERFACE; WATER EMULSION; YOLK GRANULE;

EMULSIFICATION;

LIPOPROTEIN; PROTEIN; SODIUM CHLORIDE; SUNFLOWER OIL; WATER; WATER OIL CREAM;

ADSORPTION; ARTICLE; EGG YOLK; ELECTROPHORESIS; EMULSION; PROTEIN ANALYSIS; PROTEIN STABILITY; SOLUBILITY;

HELIANTHUS;

EID: 0033828876     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0268-005X(00)00009-6     Document Type: Article

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