Competitive adsorption of proteins from total hen egg yolk during emulsification

Journal of Agricultural and Food Chemistry

Volumn 55, Issue 16, 2007, Pages 6746-6753

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

^a LUND UNIVERSITY   (Sweden)

^b LUND UNIVERSITY   (Sweden)

^c LUND UNIVERSITY   (Sweden)

Author keywords

Adsorption; Competitive adsorption; Egg yolk proteins; Emulsion; Lipoproteins; Oil water interface

Indexed keywords

EGG PROTEIN;

ADSORPTION; ANIMAL; ARTICLE; CHEMISTRY; CHICKEN; EMULSION; FEMALE; MASS SPECTROMETRY; PH; TWO DIMENSIONAL GEL ELECTROPHORESIS;

ADSORPTION; ANIMALS; CHICKENS; EGG PROTEINS; ELECTROPHORESIS, GEL, TWO-DIMENSIONAL; EMULSIONS; FEMALE; HYDROGEN-ION CONCENTRATION; MASS SPECTROMETRY;

EID: 34548022081     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf070631d     Document Type: Article

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