Impact of oil type and pH value on oil-in-water emulsions stabilized by egg yolk granules

Title:: Impact of oil type and pH value on oil-in-water emulsions stabilized by egg yolk granules
Document type:: Zeitschriftenaufsatz
Author(s):: Gmach, O.; Bertsch, A.; Bilke-Krause, C.; Kulozik, U.
Keywords:: Egg yolk; emulsion; granules; Interfacial tension; Oil
Journal title:: Colloids and Surfaces A: Physicochemical and Engineering Aspects
Year:: 2019
Journal volume:: 581
Pages contribution:: 123788
Fulltext / DOI:: doi:10.1016/j.colsurfa.2019.123788
Print-ISSN:: 09277757
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