| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10539661 | Food Chemistry | 2012 | 10 Pages |
Abstract
⺠Exploitation of two types of oil body creams in the preparation of dressing-type emulsions. ⺠Egg yolk protein inability to penetrate and adsorb at the mixed oil body protein-phospholipids interface. ⺠Oil droplet surface-egg yolk protein interactions, contributing to emulsion structure and rheology. ⺠Physical stability of oil droplets enhanced by egg yolk presence.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Constantinos V. Nikiforidis, Costas G. Biliaderis, Vassilios Kiosseoglou,