scholarly journals The heat stability of Rhamnolipid containing egg-protein stabilised oil-in-water emulsions

2021 ◽  
Vol 116 ◽  
pp. 106632
Author(s):  
Catherine Russell ◽  
Aikaterini A. Zompra ◽  
Georgios A. Spyroulias ◽  
Karina Salek ◽  
Stephen R. Euston
Keyword(s):  
Heat Stability ◽  
Egg Protein ◽  
Oil In Water

The heat stability of milk protein-stabilized oil-in-water emulsions: A review

2017 ◽  
Vol 28 ◽  
pp. 63-73 ◽  
Author(s):  
Yichao Liang ◽  
Lara Matia-Merino ◽  
Graeme Gillies ◽  
Hasmukh Patel ◽  
Aiqian Ye ◽  
...  
Keyword(s):  
Milk Protein ◽  
Heat Stability ◽  
Oil In Water

Physicochemical stability of egg protein-stabilised oil-in-water emulsions supplemented with vegetable powders

2014 ◽  
Vol 49 (11) ◽  
pp. 2433-2440 ◽  
Author(s):  
Vassilios Raikos ◽  
Madalina Neacsu ◽  
Philip Morrice ◽  
Garry Duthie
Keyword(s):  
Egg Protein ◽  
Physicochemical Stability ◽  
Oil In Water

EFFICIENCY OF PRE-INCUBATIVE PROCESSING OF EGGS WITH EGG PROTEIN SOLUTION

2018 ◽  
pp. 112-124
Author(s):  
A.A. LINNIK ◽  
◽  
S.A. ALEKSEYEVА ◽  
O.Y. KUZNETSOV ◽  
◽  
...  
Keyword(s):  
Protein Solution ◽  
Egg Protein
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