Details
| Original language | English |
|---|---|
| Pages (from-to) | 186-191 |
| Number of pages | 6 |
| Journal | Colloids and Surfaces B: Biointerfaces |
| Volume | 76 |
| Issue number | 1 |
| Publication status | Published - Mar 2010 |
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In: Colloids and Surfaces B: Biointerfaces, Vol. 76, No. 1, 03.2010, p. 186-191.
Research output: Contribution to journal › Article › Research › peer review
}
TY - JOUR
T1 - Influencing emulsifying properties of egg yolk by enzymatic modification by phospholipase D from Streptomyces chromofuscus: Part 1: Technological properties of incubated egg yolk
AU - Buxmann, Waldemar
AU - Franke, Knut
AU - Bindrich, Ute
AU - Heinz, Volker
AU - Knorr, Dietrich
N1 - Funding information: This research project was supported by the German Ministry of Economics and Technology (via AiF) and the FEI (Forschungskreis der Ernährungsindustrie e.V., Bonn). Project AiF 14633N. The authors thank Maren Bergmann for her support in carrying out the experimental part of this study.
PY - 2010/3
Y1 - 2010/3
UR - http://dx.doi.org/10.1016/j.colsurfb.2009.10.032
U2 - 10.1016/j.colsurfb.2009.10.032
DO - 10.1016/j.colsurfb.2009.10.032
M3 - Article
VL - 76
SP - 186
EP - 191
JO - Colloids and Surfaces B: Biointerfaces
JF - Colloids and Surfaces B: Biointerfaces
SN - 0927-7765
IS - 1
ER -