![](/images/ico/ico_close.png)
![](/images/ico/ico5.png)
Author: Aluko R.E. Mine Y.
Publisher: Elsevier
ISSN: 0268-005X
Source: Food Hydrocolloids, Vol.12, Iss.2, 1998-04, pp. : 203-210
Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.
Abstract
Related content
![](/images/ico/ico_close.png)
![](/images/ico/ico5.png)
Emulsifying characterization of hens egg yolk proteins in oil-in-water emulsions
By Mine Y.
Food Hydrocolloids, Vol. 12, Iss. 4, 1998-10 ,pp. :
![](/images/ico/ico_close.png)
![](/images/ico/ico5.png)
![](/images/ico/ico_close.png)
![](/images/ico/ico5.png)
![](/images/ico/ico_close.png)
![](/images/ico/ico5.png)
Stability of egg white-stabilized edible oil emulsions using conductivity technique
Food Hydrocolloids, Vol. 16, Iss. 2, 2002-03 ,pp. :