Influence of storing time and temperature on the viscosity of an egg yolk

Journal of Food Engineering

Volumn 96, Issue 2, 2010, Pages 266-269

  Severa, Libor ^a   Nedomová, Šárka ^a   Buchar, Jaroslav ^a  

^a MENDEL UNIVERSITY IN BRNO   (Czech Republic)

Author keywords

Egg yolk; Modeling; pH; Rheological behavior

Indexed keywords

APPARENT VISCOSITY; CONSTANT TEMPERATURE; EGG YOLK; EGG YOLKS; EQUILIBRIUM STATE; HERSCHEL-BULKLEY MODEL; MODELING; PH VALUE; PLYMOUTH; PSEUDOPLASTIC; RHEOLOGICAL BEHAVIOR; RHEOLOGICAL BEHAVIORS; RHODE ISLAND; ROTATIONAL VISCOMETER; SHEAR RATES; SHEAR THINNING; SHEAR-THINNING BEHAVIOR; SHEARING RATES; STORAGE TIME; STORING TIME;

SHEAR DEFORMATION; SHEARING; SHEARING MACHINES; VISCOMETERS; VISCOSITY;

RHEOLOGY;

EID: 70349462815     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2009.07.020     Document Type: Article

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