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- 2016
-
Mark
Study on aggregation behavior of low density lipoprotein in hen egg yolk plasma by asymmetrical flow field-flow fractionation coupled with multiple detectors.
(
- Contribution to journal › Article
- 2013
-
Mark
Emulsifying properties of egg yolk
2013) p.69-86(
- Chapter in Book/Report/Conference proceeding › Book chapter
- 2011
-
Mark
Freeze-thaw stability of mayonnaise type oil-in-water emulsions
(
- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding
-
Mark
Interactions between hydrophobically modified starch and egg yolk proteins in solution and emulsions
(
- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding