Structuring and functionalization of dispersions containing egg yolk, plasma and granules induced by mechanical treatments

Journal of Agricultural and Food Chemistry

Volumn 55, Issue 23, 2007, Pages 9537-9544

  Sirvente, Helga ^a   Beaumal, Valerie ^a   Gaillard, Cédric ^a   Bialek, Lucy ^b   Hamm, Donald ^c   Anton, Marc ^a  

^a INRA   (France)

^b UNILEVER RESEARCH VLAARDINGEN   (Netherlands)

^c UNILEVER RESEARCH   (United Kingdom)

Author keywords

Emulsifying properties; Granules; Mechanical treatments; Plasma; Protein aggregation; Yolk

Indexed keywords

EMULSIFYING AGENT; LIPOPROTEIN;

ANIMAL; ARTICLE; CHEMISTRY; EGG YOLK; FLOW KINETICS; PARTICLE SIZE; PH; PHYSICAL CHEMISTRY; PRESSURE; SOLUBILITY; ULTRASTRUCTURE; VISCOSITY;

ANIMALS; CHEMISTRY, PHYSICAL; EGG YOLK; EMULSIFYING AGENTS; HYDROGEN-ION CONCENTRATION; LIPOPROTEINS; PARTICLE SIZE; PRESSURE; RHEOLOGY; SOLUBILITY; VISCOSITY;

EID: 36749016720     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0719398     Document Type: Article

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