Competitive adsorption of proteins from total hen egg yolk during emulsification
- Author
- NILSSON, Lars1 ; OSMARK, Peter2 ; FERNANDEZ, Céline2 3 ; BERGENSTAHL, Björn1
[1] Division of Food Technology, Department of Food Technology, Engineering and Nutrition, Lund University, Lund, Sweden
[2] Division of Molecular Endocrinology, Department of Experimental Medical Science, Lund University, Lund, Sweden
[3] Division of Protein Technology, Department of Electrical Measurements, Lund University, Lund, Sweden - Source
Journal of agricultural and food chemistry (Print). 2007, Vol 55, Num 16, pp 6746-6753, 8 p ; ref : 47 ref
- CODEN
- JAFCAU
- ISSN
- 0021-8561
- Scientific domain
- Agronomy, agriculture, phytopathology; Food science technology
- Publisher
- American Chemical Society, Washington, DC
- Publication country
- United States
- Document type
- Article
- Language
- English
- Author keyword
- Egg yolk proteins adsorption competitive adsorption emulsion lipoproteins oil-water interface
- Keyword (fr)
- Adsorption Eau Emulsification Emulsion Huile Interface Jaune oeuf Lipoprotéine Poule Protéine Aves Ovoproduit Vertebrata
- Keyword (en)
- Adsorption Water Emulsification Emulsion Oil Interface Egg yolk Lipoprotein Hen Protein Aves Egg product Vertebrata
- Keyword (es)
- Adsorción Agua Emulsificación Emulsión Aceite Interfase Yema de huevo Lipoproteina Gallina Proteína Aves Ovoproducto Vertebrata
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B07 Egg and egg product industries
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B08 Fat industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 18985875
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1021/jf070631d 
https://dx.doi.org/10.1021/jf070631d
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