Improved the emulsion stability of phosvitin from hen egg yolk against different pH by the covalent attachment with dextran - Concepedia

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Improved the emulsion stability of phosvitin from hen egg yolk against different pH by the covalent attachment with dextran

56

Citations

39

References

2014

Year

Haiying Chen, Yamei Jin, Xiangli Ding, Fengfeng Wu, Mohanad Bashari, Feng Chen, Zhengwei Cui, Xueming Xu

Food Hydrocolloids

Food ChemistryFood ColloidHen Egg YolkCovalent AttachmentDifferent PhPharmacologyBiomolecular Engineering

References

	Year	Citations

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