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Mechanical Separation and Protein Solubilization of the Outer and Inner Perivitelline Sublayers from Hen's Eggs
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Competitive adsorption of water soluble plasma proteins from egg yolk at the oil/water interface

Lars Nilsson1, Peter Osmark, Céline Fernandez

  • 1Division of Food Technology, Centre for Chemistry and Chemical Engineering, Lund University, P.O. Box 124, S-221 00 Lund, Sweden. lars.nilsson@food.lth.se

Journal of Agricultural and Food Chemistry
|August 31, 2006
PubMed

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