Egg Interfacial Activity

Egg Interfacial Activity is a functional property of egg components characterized by their ability to adsorb at fluid interfaces and reduce interfacial tension, thereby stabilizing emulsions and foams in food systems.

9

Publications

246

Citations

28

Authors

15

Institutions

Publications per year

2017–2026

2

Authors

28

  1. SN
    Stanislav N. Gorb

    Christian-Albrechts-Universität zu Kiel, Germany

    2 publications · 70 citations

    2

    h-index

  2. DV
    Dagmar Voigt

    Technische Universität Dresden, Germany

    2 publications · 70 citations

    2

    h-index

  3. CP
    C. P. W. Zebitz

    University of Hohenheim, Germany

    2 publications · 70 citations

    2

    h-index

  4. LA
    Loris Al Bitar

    Christian-Albrechts-Universität zu Kiel, Germany

    2 publications · 70 citations

    2

    h-index

  5. VK
    Vassilis Kiosseoglou

    Aristotle University of Thessaloniki, Greece

    1 publications · 12 citations

    1

    h-index

1–5 of 28

Venues

  1. Arthropod-Plant Interactions

    APIS · 2 publications · 70 citations

    2

    h-index

  2. 1

    h-index

  3. Food Biophysics

    1 publications · 23 citations

    1

    h-index

  4. Colloids and Surfaces B Biointerfaces

    1 publications · 24 citations

    1

    h-index

  5. Developmental Biology

    1 publications · 41 citations

    1

    h-index

1–5