Freeze-thaw stability of emulsions made with native and enzymatically modified egg yolk fractions
Oliver Gmach, Johannes Golda, Ulrich Kulozik
Topics & Concepts
ChemistryChromatographyEmulsionYolkColloidFood scienceBiochemistryPhysical chemistryProteins in Food SystemsMicroencapsulation and Drying ProcessesPickering emulsions and particle stabilization