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By Mine Y.  

Food Hydrocolloids, Vol. 12, Iss. 4, 1998-10 ,pp. : 409-415

Elsevier

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Characterisation of emulsion properties and of interface composition in O/W emulsions prepared with hen egg yolk, plasma and granules

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Adsorption dynamics and interfacial properties of -lactalbumin in native and molten globule state conformation at air-water interface

By Cornec M.   Kim D.A.   Narsimhan G.  

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Characterization of oil-in-water emulsions stabilized by hen's egg yolk granule

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Food Hydrocolloids, Vol. 12, Iss. 2, 1998-04 ,pp. : 203-210

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Emulsifying properties of an ultrafiltered protein from minced fish wash water

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Food Chemistry, Vol. 61, Iss. 3, 1998-03 ,pp. : 339-343

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