Influence of high pressure processing on the linear viscoelastic properties of egg yolk dispersions

Rheologica Acta

Volumn 46, Issue 5, 2007, Pages 731-740

  Aguilar, José Manuel ^a   Cordobés, Felipe ^a   Jerez, Abel ^b   Guerrero, Antonio ^a  

^a UNIVERSITY OF SEVILLE   (Spain)

^b UNIVERSITY OF HUELVA   (Spain)

Author keywords

Egg yolk; Gelation; High pressure treatment; Linear viscoelasticity; Protein aggregation; Protein denaturation

Indexed keywords

DIFFERENTIAL SCANNING CALORIMETRY; DISPERSIONS; ENTHALPY; GELATION; HYDROSTATIC PRESSURE; PH; SOL-GEL PROCESS; VISCOELASTICITY;

EID: 34249046459     PISSN: 00354511     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00397-007-0170-2     Document Type: Article

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