Influencing emulsifying properties of egg yolk by enzymatic modification with phospholipase D. Part 2: Structural changes of egg yolk due to incubation

authored by: Waldemar Buxmann, Ute Bindrich, Ulf Strijowski, Dietrich Knorr, Knut Franke
Organisation(s): Institute of Food Science and Human Nutrition
Food Technology Section
External Organisation(s): Technische Universität Berlin
German Institute of Food Technology (DIL e.V.)
Type: Article
Journal: Colloids and Surfaces B: Biointerfaces
Volume: 76
Pages: 192-198
No. of pages: 7
ISSN: 0927-7765
Publication date: 03.2010
Publication status: Published
Peer reviewed: Yes
Electronic version(s): https://doi.org/10.1016/j.colsurfb.2009.10.035 (Access: Unknown)