Surface Activity of Yolk, Plasma and Dispersions of Yolk Fractions
- 1 September 1966
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 31 (5) , 643-648
- https://doi.org/10.1111/j.1365-2621.1966.tb01919.x
Abstract
No abstract availableThis publication has 19 references indexed in Scilit:
- Isolation and Characterization of Low-Density Lipoproteins in Native Egg Yolk PlasmaJournal of Food Science, 1964
- COMPOSITION AND PROPERTIES OF SOLUBLE LIPOPROTEINS IN RELATION TO STRUCTURECanadian Journal of Biochemistry and Physiology, 1962
- A light-scattering study of lecithinTransactions of the Faraday Society, 1960
- Lecithin in oil‐in‐water emulsionsJournal of Oil & Fat Industries, 1958
- FRACTIONATION OF LIVETIN AND THE MOLECULAR WEIGHTS OF THE α- AND β-COMPONENTSCanadian Journal of Biochemistry and Physiology, 1957
- Phospholipid Studies of Different Serum Lipoproteins Employing P32Experimental Biology and Medicine, 1954
- 336. Surface activity and proteins of milkJournal of Dairy Research, 1945
- Some factors governing the stability of oil-in-water emulsionsTransactions of the Faraday Society, 1941
- Direct observation of emulsificationJournal of the Society of Chemical Industry, 1939
- INTERFACIAL TENSION AND EMULSIFICATION. I. THE EFFECTS OF BASES, SALTS, AND ACIDS UPON THE INTERFACIAL TENSION BETWEEN AQUEOUS SODIUM OLEATE SOLUTIONS AND BENZENE. II. EXTREMELY SMALL INTERFACIAL TENSIONS PRODUCED BY SOLUTES1Journal of the American Chemical Society, 1926