Emulsion, gelation, physicochemical properties and microstructure of phosphorylated and succinylated egg yolk

Published 2020 View Full Article

  1. Home
  2. Publications
  3. Publication Search
  4. Publication Details
Title
Emulsion, gelation, physicochemical properties and microstructure of phosphorylated and succinylated egg yolk
Authors
Keywords
Egg yolk, Phosphorylation, Succinylation, Emulsification, Gelation
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 131, Issue -, Pages 109675
Publisher
Elsevier BV
Online
2020-06-03
DOI
10.1016/j.lwt.2020.109675

Ask authors/readers for more resources

Protocol

Community support

Reagent

Community support

Reprint

Contact the author

Find Funding. Review Successful Grants.

Explore over 25,000 new funding opportunities and over 6,000,000 successful grants.

Explore

Discover Peeref hubs

Discuss science. Find collaborators. Network.

Join a conversation
Webinars Posters Questions Hubs Funding Journals Articles Connect Collections Reviewers About Us FAQs Mobile App Privacy Policy Terms of Use
© Peeref 2019-2024. All rights reserved.