Interactions of Proteins at Oil Droplet Surfaces in Food Emulsions

Japan Journal of Food Engineering

Volumn 2, Issue 3, 2001, Pages 87-95

  Matsumura, Yasuki ^a  

^a Kyoto University   (Japan)

Author keywords

egg yolk lipoproteins; emulsions; fat crystals; oil droplet surfaces; protein lipid interactions

Indexed keywords

EID: 85010594179     PISSN: 13457942     EISSN: None     Source Type: Journal    
DOI: 10.11301/jsfe2000.2.87     Document Type: Article

References (23)

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