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

Titel:: Impact of oil type and pH value on oil-in-water emulsions stabilized by egg yolk granules
Dokumenttyp:: Zeitschriftenaufsatz
Autor(en):: Gmach, O.; Bertsch, A.; Bilke-Krause, C.; Kulozik, U.
Stichworte:: Egg yolk; emulsion; granules; Interfacial tension; Oil
Zeitschriftentitel:: Colloids and Surfaces A: Physicochemical and Engineering Aspects
Jahr:: 2019
Band / Volume:: 581
Seitenangaben Beitrag:: 123788
Volltext / DOI:: doi:10.1016/j.colsurfa.2019.123788
Print-ISSN:: 09277757
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