Concepedia

Impact of a thermal treatment at different pH on the adsorption behaviour of untreated and enzyme-modified egg yolk at the oil–water interface

Katharina Daimer, Ulrich Kulozik

Colloids and Surfaces B Biointerfaces · 2009 · 20 citations · 28 references

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References

28

Protein Stabilization of Emulsions and Foams

Srinivasan Damodaran · Journal of Food Science · 2005 · 789 citations

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Proteins at interfaces and in emulsions Stability, rheology and interactions

Eric Dickinson · Journal of the Chemical Society Faraday Transactions · 1998 · 378 citations

, , +17

A method for isolation of milk fat globules

Stuarf Patton, Gail E. Huston · Lipids · 1986 · 164 citations

, , +14

Characterisation of emulsion properties and of interface composition in O/W emulsions prepared with hen egg yolk, plasma and granules

M. Le Denmat, Marc Anton, Valérie Beaumal · Food Hydrocolloids · 2000 · 160 citations

, , +12

Physicochemical Properties of Whey Protein‐Stabilized Emulsions as affected by Heating and Ionic Strength

Kyros Demetriades, John N. Coupland, David Julian McClements · Journal of Food Science · 1997 · 157 citations

, , +16