Effect of preparation procedure on properties of egg white protein and the fibrous microparticle sta...
Effect of preparation procedure on properties of egg white protein and the fibrous microparticle stabilized complex emulsions
About this item
Full title
Author / Creator
Chang, Cuihua , Li, Junhua , Su, Yujie and Yang, Yanjun
Publisher
New Delhi: Springer India
Journal title
Language
English
Formats
Publication information
Publisher
New Delhi: Springer India
Subjects
More information
Scope and Contents
Contents
This study, three different procedures were used for preparation of egg white protein (E) and egg white protein fibrous microparticle (EM) complex emulsions, to modify the interfacial and aqueous composition. According to the adding order of EM and E during emulsification, the emulsions were named as type I (EM and E mixed firstly, followed by emul...
Alternative Titles
Full title
Effect of preparation procedure on properties of egg white protein and the fibrous microparticle stabilized complex emulsions
Authors, Artists and Contributors
Author / Creator
Identifiers
Primary Identifiers
Record Identifier
TN_cdi_pubmedcentral_primary_oai_pubmedcentral_nih_gov_8357902
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_pubmedcentral_primary_oai_pubmedcentral_nih_gov_8357902
Other Identifiers
ISSN
0022-1155
E-ISSN
0975-8402
DOI
10.1007/s13197-020-04840-5
