Effects of pH and NaCl on the physicochemical and interfacial properties of egg white/yolk

Food Bioscience

Volumn 23, Issue , 2018, Pages 115-120

  Li, Junhua ^a   Wang, Chenying ^a   Li, Xin ^a   Su, Yujie ^a   Yang, Yanjun ^a   Yu, Xiaobing ^a  

^a JIANGNAN UNIVERSITY   (China)

Author keywords

Egg white; Egg yolk; Interfacial properties; Particle size; Surface tension; Zeta potential

Indexed keywords

EID: 85042907351     PISSN: 22124292     EISSN: 22124306     Source Type: Journal    
DOI: 10.1016/j.fbio.2017.12.004     Document Type: Article

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