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

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

Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Hydrocolloids - Volume 39, August 2014, Pages 104-112

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