Effect of cholesterol extraction from dried yolk with the aid of Polysorbate 80 on yolk's functional properties
- 30 September 1995
- journal article
- Published by Elsevier in Food Hydrocolloids
- Vol. 9 (3), 205-209
- https://doi.org/10.1016/s0268-005x(09)80217-8
Abstract
No abstract availableKeywords
This publication has 14 references indexed in Scilit:
- Cholesterol and Other Lipid Extraction from Egg Yolk Using Organic Solvents: Effects on Functional Properties of YolkJournal of Food Science, 1994
- Partial Lipid Extraction of Egg Yolk Powder: Effects on Emulsifying Properties and Soluble Protein FractionJournal of Food Science, 1991
- Extraction of Cholesterol and Other Lipids from Dried Egg Yolk Using Supercritical Carbon DioxideJournal of Food Science, 1990
- Protein–protein interactions: Their importance in the foaming of heterogeneous protein systemsJournal of the Science of Food and Agriculture, 1984
- The influence of egg yolk lipoproteins on the rheology and stability of O/W emulsions and mayonnaiseColloid and Polymer Science, 1983
- Extraction and Processing of Various Components from Egg YolkPoultry Science, 1981
- DISPERSION STATE OF PROTEIN‐STABILIZED EMULSIONSJournal of Texture Studies, 1974
- The Egg Yolk Very Low Density Lipoproteins of Fresh and Stored Shell EggsPoultry Science, 1974
- Electron Microscopy of MayonnaiseCanadian Institute of Food Science and Technology Journal, 1972
- Binding of lipid to protein in lipovitellin from the hen's eggBiochemistry, 1968