Characterization of emulsions prepared by egg yolk phosvitin with pectin, glycerol and trehalose

Food Hydrocolloids

Volumn 30, Issue 1, 2013, Pages 123-129

  Chen, Haiying ^a,b   Wu, Fengfeng ^a   Duan, Xiang ^a   Yang, Na ^a   Xu, Ying ^a   Xu, Baocai ^c   Jin, Zhengyu ^a,b   Xu, Xueming ^a,b  

^a State Key Laboratory of Food Science and Technology   (China)

^b JIANGNAN UNIVERSITY   (China)

^c Jiangsu Yurun Meat Industry Group Co   (China)

Author keywords

Emulsifying properties; Emulsion stability; Hen egg; Microstructure; Rheology

Indexed keywords

DICHROISM; EMULSIFICATION; EMULSIONS; SHEAR FLOW; SHEAR THINNING; SODIUM COMPOUNDS;

CONDITION; EGG YOLKS; EMULSIFYING PROPERTY; EMULSION STABILITY; HEN EGG; PHOSVITIN; PHYSICOCHEMICAL PROPERTY; PROTEIN CONCENTRATIONS; SODIUM PHOSPHATE BUFFER; STABILITY INDICES;

GLYCEROL;

EID: 84862227062     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2012.05.007     Document Type: Article

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