Interfacial and Rheological Properties of Oil-In-Water Emulsions as Affected by Egg Yolk From Different Sources

Hen egg yolk is an essential ingredient for the preparation of a large variety food emulsions, such as mayonnaises, salad dressings and creams. The preparation and long-term stability of this kind of food are influenced by the solution pH. However, the emulsifying properties of duck and goose egg...

書目詳細資料
主要作者:	Wan Ibadullah, Wan Zunairah
格式:	Thesis
語言:	英语英语
出版:	2008
主題:	Emulsions - Case studies
在線閱讀:	http://psasir.upm.edu.my/id/eprint/8514/1/FSTM_2008_13_A%20D.pdf

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