Enhancement of emulsifying properties of protein by sonicating with egg yolk lecithin
- 1 July 1988
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 36 (4) , 729-732
- https://doi.org/10.1021/jf00082a013
Abstract
No abstract availableThis publication has 2 references indexed in Scilit:
- Insulin-mediated fusion of negatively charged phospholipid vesicles at low pHBiochemical and Biophysical Research Communications, 1985
- Complex formation in sonicated mixtures of β‐lactoglobulin and phosphatidylcholineLipids, 1983