Interfacial Behaviour of Egg Yolk Extracts

Egg yolk, due to its emulsifying properties has a long – term tradition in food technology applications. Additionally, egg yolk extracts obtained through simple procedures were proved to be an attractive alternative to highly purified phospholipids. The aim of this work was to analyse the interfacial behaviour of previously described extracts in relation to liposomes preparation. The extracts underwent analysis of surface properties: the π-A...