Carmona, J. A., F. Cordobés, A. Guerrero, I. Martínez, and P. Partal. “Influence of PH and Ionic Strength on the Thermalinduced Transitions of Egg Yolk Dispersions”. Grasas Y Aceites, vol. 58, no. 3, Sept. 2007, pp. 289-96, doi:10.3989/gya.2007.v58.i3.185.