The role of metal ions in emulsion characteristics and flocculation behaviour of phosvitin-stabilised emulsions

Food Hydrocolloids

Volumn 22, Issue 7, 2008, Pages 1243-1253

  Castellani, Oscar ^a,b   Belhomme, Corinne ^a   David Briand, Elisabeth ^a   Guérin Dubiard, Catherine ^c   Anton, Marc ^a  

^a INRA   (France)

^b CENTRO DE INVESTIGACIÓN Y DESARROLLO EN CRIOTECNOLOGÍA DE ALIMENTOS CIDCA   (Argentina)

^c UMR1253   (France)

Author keywords

EDTA; Egg yolk proteins; Emulsification; Fe; Flocculation; Mg; Phosvitin

Indexed keywords

EID: 44449094581     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2007.08.005     Document Type: Article

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