The lipoproteins of egg yolk are classified as
A) both surfactants and good emulsifiers.
B) surfactants but not good emulsifiers.
C) good emulsifiers but not surfactants.
D) neither surfactants nor good emulsifiers.
Correct Answer:
Verified
Q9: The emulsifier migrates to this interface and
Q10: Water-in-oil emulsions are uncommon but occur in
A)
Q11: What agent has the ability to increase
Q12: In which type of emulsion are the
Q13: Which statement about fats is not true?
A)
Q15: A fat that tenderizes, or shortens, the
Q16: How would you classify homemade oil-and-vinegar and
Q17: What type of emulsions are the least
Q18: Examples of fruits that are high in
Q19: All of the following result in higher
Unlock this Answer For Free Now!
View this answer and more for free by performing one of the following actions
Scan the QR code to install the App and get 2 free unlocks
Unlock quizzes for free by uploading documents