Influencing emulsifying properties of egg yolk by enzymatic modification by phospholipase D from Streptomyces chromofuscus: Part 1: Technological properties of incubated egg yolk

authored by: Waldemar Buxmann, Knut Franke, Ute Bindrich, Volker Heinz, Dietrich Knorr
Organisation(s): Institute of Food Science and Human Nutrition
Food Technology Section
External Organisation(s): German Institute of Food Technology (DIL e.V.)
Technische Universität Berlin
Type: Article
Journal: Colloids and Surfaces B: Biointerfaces
Volume: 76
Pages: 186-191
No. of pages: 6
ISSN: 0927-7765
Publication date: 03.2010
Publication status: Published
Peer reviewed: Yes
Electronic version(s): https://doi.org/10.1016/j.colsurfb.2009.10.032 (Access: Unknown)