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Competitive adsorption of caseinate and egg yolk lipoproteins has been investigated in triolein or n-tetradecane-in-water emulsions (0.5% w/v protein, 20% v/v oil, pH 7.0). There was a decrease in particle size of the emulsions as the ratio of egg yolk low-density (LDL) or granule lipoproteins (GLP) in the protein solution increased. The reduction in particle size of emulsions was much higher when...
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