Physical State of the Dispersed Phases of Emulsions Prepared with Egg Yolk Low Density Lipoprotein and Bovine Serum Albumin
- 1 November 1985
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 50 (6) , 1621-1623
- https://doi.org/10.1111/j.1365-2621.1985.tb10548.x
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- A modification of the Lowry procedure to simplify protein determination in membrane and lipoprotein samplesAnalytical Biochemistry, 1978
- Emulsifying properties of proteins: evaluation of a turbidimetric techniqueJournal of Agricultural and Food Chemistry, 1978
- Isolation of hen's egg yolk very low density lipoproteins by DEAE-cellulose chromatographyAnalytical Biochemistry, 1974
- DISPERSION STATE OF PROTEIN‐STABILIZED EMULSIONS Dependence of Globule Size and Size Distribution upon pH in Concentrated Oil‐in‐Water SystemsJournal of Texture Studies, 1973