Egg yolk plasma: SEPARATION, characteristics and future prospects

LWT

Volumn 62, Issue 1, 2015, Pages 7-10

  Laca, Amanda ^a   Paredes, Benjamín ^a   Rendueles, Manuel ^a   Díaz, Mario ^a  

^a UNIVERSITY OF OVIEDO   (Spain)

Author keywords

Egg yolk plasma; Emulsifying properties; Food industry; Fractionation

Indexed keywords

EMULSIFICATION; FRACTIONATION; GRANULATION;

APPLIED SCIENCE; EGG YOLKS; EMULSIFYING PROPERTY; FOOD INDUSTRIES; FUTURE PROSPECTS; HEN EGG; WHOLE EGGS;

SUSPENSIONS (FLUIDS);

EID: 84923215762     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2015.01.048     Document Type: Article

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