The influence of egg yolk lipoproteins on the rheology and stability of O/W emulsions and mayonnaise
- 1 June 1983
- journal article
- Published by Springer Nature in Colloid and Polymer Science
- Vol. 261 (6) , 520-526
- https://doi.org/10.1007/bf01419836
Abstract
No abstract availableKeywords
This publication has 15 references indexed in Scilit:
- RHEOLOGICAL PROPERTIES AND APPLICATIONS OF MESQUITE TREE (PROSOPIS JULIFLORA) GUM 4. RHEOLOGICAL PROPERTIES OF MESQUITE GUM FILMS AT THE OIL-WATER INTERFACE.Journal of Dispersion Science and Technology, 1981
- Proteins at liquid interfaces. V. Shear propertiesJournal of Colloid and Interface Science, 1980
- Rheology of interfaces and emulsion stabilityJournal of Colloid and Interface Science, 1973
- Electron Microscopy of MayonnaiseCanadian Institute of Food Science and Technology Journal, 1972
- Physicochemical studies on the gelation of hen egg yolk; separation of gelling protein components from yolk plasmaJournal of Agricultural and Food Chemistry, 1969
- Isolation and Characterization of Low-Density Lipoproteins in Native Egg Yolk PlasmaJournal of Food Science, 1964
- The effect of certain small molecules on the elasticity of adsorbed serum albumin filmsColloid and Polymer Science, 1962
- The coalescence of droplets stabilised by Viscoelastic Adsorbed FilmsColloid and Polymer Science, 1962
- The stabilization of extracts of cabbage leaf proteins by polyhydroxy compounds for electrophoretic and immunological studiesArchives of Biochemistry and Biophysics, 1959
- Coalescence of liquid drops at oil-water interfacesJournal of Colloid Science, 1958