Rheology and texture of hen's egg protein heat-set gels as affected by pH and the addition of sugar and/or salt

Food Hydrocolloids

Volumn 21, Issue 2, 2007, Pages 237-244

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

^a HERIOT WATT UNIVERSITY   (United Kingdom)

Author keywords

Aggregation; Egg proteins; Gel point; Heat set gelation; pH; Salt; Sugar; Texture analysis

Indexed keywords

ADHESION; ADHESIVES; GELATION; GELS; SODIUM CHLORIDE; SUGAR (SUCROSE); TEXTURES;

COHESION STRENGTH; EGG PROTEIN; EGG WHITE PROTEINS; EGG YOLK PROTEINS; GEL POINT; GELATION PROPERTIES; HEAT-SET GELATION; HEN EGG; TEXTURE ANALYSIS; WHOLE EGGS;

PROTEINS;

EID: 33750475570     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2006.03.015     Document Type: Article

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