Impact of a thermal treatment on the emulsifying properties of egg yolk. Part 2: Effect of the environmental conditions

Food Hydrocolloids

Volumn 20, Issue 8, 2006, Pages 1114-1123

  Guilmineau, Fabien ^a   Kulozik, Ulrich ^a  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

Author keywords

Egg yolk; Emulsifying properties; Environment; Protein denaturation

Indexed keywords

EID: 33747768287     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2005.12.006     Document Type: Article

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