Protective effect of microencapsulation consisting of multiple emulsification and heat gelation processes on immunoglobulin in yolk

Journal of Food Science

Volumn 70, Issue 2, 2005, Pages

  Cho, Young Hee ^a   Lee, Jeong Jun ^a   Park, I L Bum ^b   Huh, Chul Sung ^b   Baek, Young Jin ^b   Park, Jiyong ^a  

^a Yonsei University   (South Korea)

^b Korea Yakult Co   (South Korea)

Author keywords

Heat gelation; Immunoglobulin in yolk (IgY); Microencapsulation; Multiple emulsification

Indexed keywords

EID: 14844282824     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2005.tb07088.x     Document Type: Article

References (19)

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