Improved the emulsion stability of phosvitin from hen egg yolk against different pH by the covalent attachment with dextran

Food Hydrocolloids

Volumn 39, Issue , 2014, Pages 104-112

  Chen, Haiying ^a,b   Jin, Yamei ^b   Ding, Xiangli ^b   Wu, Fengfeng ^b   Bashari, Mohanad ^b   Chen, Feng ^c   Cui, Zhengwei ^a   Xu, Xueming ^b  

^a JIANGNAN UNIVERSITY   (China)

^b Jiangnan University Lihu Road 1800   (China)

^c CLEMSON UNIVERSITY   (United States)

Author keywords

Conjugation; Dextran; Emulsion stability; Maillard; Zeta potential

Indexed keywords

DICHROISM; EMISSION SPECTROSCOPY; EMULSIFICATION; GLYCOSYLATION; ZETA POTENTIAL;

AQUEOUS SYSTEM; CONJUGATION; COVALENT ATTACHMENT; EGG YOLKS; EMULSION STABILITY; HEN EGG; MAILLARD; MAILLARD REACTION; PHOSVITIN; RED SHIFT;

DEXTRAN;

EID: 84892667948     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2013.12.031     Document Type: Article

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