Combined Effects of Enzymatic Treatment and Spray Drying on the Functional Properties of Egg Yolk Main Fractions Granules and Plasma

The Effects of Moisture on Physical Properties of Spray-Dried Egg Powder

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Effects of Formulation on Stability of Spray-Dried Egg

(2011) Banu Koç et al.   DRYING TECHNOLOGY

Impact of a thermal treatment at different pH on the adsorption behaviour of untreated and enzyme-modified egg yolk at the oil–water interface

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Food emulsions and foams: Stabilization by particles

(2009) Eric Dickinson   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Changes in rheological behaviour and functional properties of hen’s egg yolk induced by processing and fermentation with phospholipases

(2009) Thomas Jaekel et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Phosvitin–calcium aggregation and organization at the air–water interface

(2008) Corinne Belhomme et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Oil-in-water emulsion properties of egg yolk: Effect of enzymatic modification by phospholipase A2

(2008) Katharina Daimer et al.   FOOD HYDROCOLLOIDS

Impact of a Treatment with Phospholipase A2on the Physicochemical Properties of Hen Egg Yolk

(2008) Katharina Daimer et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of Moderate Spray Drying Conditions on Functionality of Dried Egg White and Whole Egg

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