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Updated: Jul 13, 2026

Mechanical Separation and Protein Solubilization of the Outer and Inner Perivitelline Sublayers from Hen's Eggs
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Mechanical Separation and Protein Solubilization of the Outer and Inner Perivitelline Sublayers from Hen's Eggs

Published on: January 27, 2021

Competitive adsorption of proteins from total hen egg yolk during emulsification

Lars Nilsson1, Peter Osmark, Céline Fernandez

  • 1Division of Food Technology, Department of Food Technology, Engineering and Nutrition, Lund University, Lund, Sweden. lars.nilsson@food.lth.se

Journal of Agricultural and Food Chemistry
|July 31, 2007
PubMed

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