Oil-in-water emulsion properties and interfacial characteristics of hen egg yolk phosvitin - Concepedia

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Oil-in-water emulsion properties and interfacial characteristics of hen egg yolk phosvitin

93

Citations

29

References

2005

Year

Oscar Castellani, Corinne Belhomme, Elisabeth David-Briand, Catherine Guérin‐Dubiard, Marc Anton

Food Hydrocolloids

Food ChemistryInterfacial CharacteristicsFood ColloidOil-in-water Emulsion PropertiesFood EngineeringFood TechnologyChromatographyEmulsionHealth Sciences

References

	Year	Citations

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