Colloidal stability of oil-in-water emulsions prepared from hen egg white submitted to dry and/or wet heating to induce amyloid-like fibril formation - Concepedia

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Colloidal stability of oil-in-water emulsions prepared from hen egg white submitted to dry and/or wet heating to induce amyloid-like fibril formation

20

Citations

58

References

2021

Year

Arne M.R. Huyst, Lomme J. Deleu, Trui Luyckx, Dieter Buyst, John Van Camp, Jan A. Delcour, Paul Van der Meeren

Food Hydrocolloids

Food ColloidHen EggColloidal PropertyRheologyOil-in-water EmulsionsFood EngineeringColloidal StabilityColloidal SystemEmulsion

References

	Year	Citations

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