摘要 : The interfacial activity of low-cholesterol yolk protein concentrates, prepared by treating spray-dried yolk with various extraction media, was investigated using the Wilhelmy plate method. The rate of interfacial pressure increas... 展开
作者 | Paraskevopoulou A. Pegiadou S. Kiosseoglou V. |
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作者单位 | |
期刊名称 | 《Journal of Agricultural and Food Chemistry》 |
总页数 | 6 |
语种/中图分类号 | 英语 / S13 R15 S |
关键词 | Egg yolk Cholesterol Interfacial pressure Adsorption Oil-water interface O/w emulsions Air water Adsorption Proteins Lipoproteins Extraction Mayonnaise Stability Rheology |
馆藏号 | N2007EPST0002165 |