Work

The influence of water concentration on the structure of egg yolk phospholipid/water dispersions

Year: 1985

Type: article

Source: Studia Biophysica

Authors: Klaus Gawrisch, A. Moeps, G. Klose, W Richter, Keith Arnold, Pavol Balgavý

Institutions: Leipzig University, Friedrich Schiller University Jena, Comenius University Bratislava

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W3186048140

FWCI: 1.93

Cites:

Cited by: 27

Related to: 10