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Combination of High Hydrostatic Pressure and Ultrafiltration to Generate a New Emulsifying Ingredient from Egg Yolk.
Molecules. 2020 Mar 5;25(5):1184. doi: 10.3390/molecules25051184.
Molecules. 2020.
PMID: 32151100
Free PMC article.
High hydrostatic pressure induced extraction and selective transfer of β-phosvitin from the egg yolk granule to plasma fractions.
Duffuler P, Giarratano M, Naderi N, Suwal S, Marciniak A, Perreault V, Offret C, Brisson G, House JD, Pouliot Y, Doyen A.
Duffuler P, et al. Among authors: giarratano m.
Food Chem. 2020 Aug 15;321:126696. doi: 10.1016/j.foodchem.2020.126696. Epub 2020 Mar 26.
Food Chem. 2020.
PMID: 32247184
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