Competitive adsorption of water soluble plasma proteins from egg yolk at the oil/water interface

Journal of Agricultural and Food Chemistry

Volumn 54, Issue 18, 2006, Pages 6881-6887

  Nilsson, Lars ^a   Osmark, Peter ^b   Fernandez, Céline ^b   Andersson, Marcus ^a   Bergenståhl, Björn ^a  

^a LUND UNIVERSITY   (Sweden)

^b LUND UNIVERSITY   (Sweden)

Author keywords

Competitive adsorption; Egg yolk proteins; Emulsion; Livetin; Oil water interface

Indexed keywords

EGG PROTEIN; LIVETIN; OIL; WATER;

ADSORPTION; ANIMAL; ARTICLE; CHEMISTRY; CHICKEN; EGG YOLK; EMULSION; MASS SPECTROMETRY; PH; POLYACRYLAMIDE GEL ELECTROPHORESIS; SOLUBILITY;

ADSORPTION; ANIMALS; CHICKENS; EGG PROTEINS; EGG YOLK; ELECTROPHORESIS, POLYACRYLAMIDE GEL; EMULSIONS; HYDROGEN-ION CONCENTRATION; OILS; SOLUBILITY; SPECTROMETRY, MASS, MATRIX-ASSISTED LASER DESORPTION-IONIZATION; WATER;

EID: 33748892818     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf060738l     Document Type: Article

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