Volume 11
Issue 3/volume11
Food Science and Technology
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
Available Online: http://www.ejpau.media.pl/volume11/issue3/volume11/art-01.html
THE EFFECT OF COMPETITIVE ADSORPTION BETWEEN PROTEINS OF DRIED EGG YOLK AND TWEEN 65 ON THE STABILITY AND MICROSTRUCTURE OF OIL-IN-WATER EMULSIONS
Grażyna Bortnowska
Department of Food Technology,
West Pomeranian University of Technology, Szczecin, Poland
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Key words:
oil-in-water emulsion, dried egg yolk, Tween 65, competitive adsorption, surface protein concentration, emulsion stability.
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Grażyna Bortnowska
Department of Food Technology,
West Pomeranian University of Technology, Szczecin, Poland
Papieża Pawła VI St. 3, 71-459 Szczecin, Poland
Phone: (091) 449 65 26
email: Grazyna.Bortnowska@zut.edu.pl
Responses to this article, comments are invited and should be submitted within three months of the publication of the article. If accepted for publication, they will be published in the chapter headed 'Discussions' and hyperlinked to the article.