المؤلفون: Valérie Beaumal, Helga Françoise Sirvente, Donald Joseph Hamm, Cédric Gaillard, Marc Anton, Lucy Bialek

المساهمون: Unité de recherche sur les Biopolymères, Interactions Assemblages (BIA), Institut National de la Recherche Agronomique (INRA), Unilever

المصدر: Journal of Agricultural and Food Chemistry
Journal of Agricultural and Food Chemistry, American Chemical Society, 2007, 55 (23), pp.9537-9544. ⟨10.1021/jf0719398⟩

مصطلحات موضوعية: Flocculation, food.ingredient, Chemical Phenomena, 030309 nutrition & dietetics, Lipoproteins, 03 medical and health sciences, ULTRASTRUCTURE, 0404 agricultural biotechnology, food, RHEOLOGIE, Yolk, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Pressure, Animals, EMULSIFYING PROPERTIES, Solubility, Particle Size, 0303 health sciences, Yolk plasma, Chromatography, PLASMA, Chemistry, Chemistry, Physical, Viscosity, YOLK, Granule (cell biology), GRANULES, 04 agricultural and veterinary sciences, General Chemistry, Apparent viscosity, Hydrogen-Ion Concentration, 040401 food science, Egg Yolk, MECHANICAL TREATMENTS, Emulsifying Agents, Particle size, MICROSTRUCTURE, PROTEIN AGGREGATION, General Agricultural and Biological Sciences, Rheology, Protein adsorption

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6ef852221e600c650168ae3aba657c2b
https://pubmed.ncbi.nlm.nih.gov/17941695