Oil-in-water emulsion properties of egg yolk: Effect of enzymatic modification by phospholipase A2

Food Hydrocolloids

Volumn 23, Issue 5, 2009, Pages 1366-1373

  Daimer, Katharina ^a   Kulozik, Ulrich ^a  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

Author keywords

Egg yolk; Emulsion; Environmental conditions; Granules; Phospholipase A2

Indexed keywords

EID: 60149095264     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2008.10.002     Document Type: Article

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