Heat stability and emulsifying ability of whole egg and egg yolk as related to heat treatment

Food Hydrocolloids

Volumn 19, Issue 3, 2005, Pages 533-539

  Campbell, Lydia ^a   Raikos, Vassilios ^a   Euston, Stephen R ^a  

^a HERIOT WATT UNIVERSITY   (United Kingdom)

Author keywords

Egg proteins; Emulsifying ability; Heat stability; Oil in water emulsion; Sugar and salt concentrations

Indexed keywords

EMULSIFICATION; EMULSIONS; FOOD PRODUCTS; HEAT TREATMENT; IONIC STRENGTH; OILS AND FATS;

EGG PROTEIN; EGG YOLKS; EMULSIFYING ABILITY; HEAT STABILITY; OIL-IN-WATER; OIL-IN-WATER EMULSION; SALT CONCENTRATION; SUGAR CONCENTRATION; WATER EMULSION; WHOLE EGGS;

PROTEINS;

EGG PROTEIN; SODIUM CHLORIDE; SUGAR;

ADSORPTION; CONFERENCE PAPER; DENATURATION; EGG; EGG YOLK; EMULSION; FOOD; FOOD ANALYSIS; FOOD COMPOSITION; HEAT; HEAT TREATMENT; HEATING; IONIC STRENGTH; PROCESSING; PROTEIN CONTENT; PROTEIN DENATURATION; PROTEIN STABILITY; SUSPENSION; TEMPERATURE; TEMPERATURE DEPENDENCE; THERMOSTABILITY;

EID: 12344305126     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2004.10.031     Document Type: Conference Paper

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