Improved the emulsion stability of phosvitin from hen egg yolk against different pH by the covalent attachment with dextran

Published 2014 View Full Article

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Title
Improved the emulsion stability of phosvitin from hen egg yolk against different pH by the covalent attachment with dextran
Authors
Keywords
-
Journal
FOOD HYDROCOLLOIDS
Volume 39, Issue -, Pages 104-112
Publisher
Elsevier BV
Online
2014-01-08
DOI
10.1016/j.foodhyd.2013.12.031

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