Effect of high pressure treatment on the physicochemical and functional properties of egg yolk

European Food Research and Technology

Volumn 231, Issue 3, 2010, Pages 371-377

  Yan, Wei ^a,b   Qiao, Liwen ^a,b   Gu, Xiaohong ^a   Li, Junhua ^a,b   Xu, Rongrong ^b   Wang, Miao ^a,b   Reuhs, Brad ^c   Yang, Yanjun ^a,b  

^a State Key Laboratory of Food Science and Technology   (China)

^b JIANGNAN UNIVERSITY   (China)

^c PURDUE UNIVERSITY   (United States)

Author keywords

Egg yolk; Functional property; High pressure; Physicochemical property

Indexed keywords

EFFECT OF HIGH PRESSURE; EGG YOLKS; EMULSIFYING ACTIVITY; EMULSIFYING ACTIVITY INDICES; EMULSIFYING STABILITIES; FUNCTIONAL PROPERTIES; FUNCTIONAL PROPERTY; PHYSICOCHEMICAL PROPERTY; PRESSURE LEVEL; PROTEIN AGGREGATION; PROTEIN SOLUBILITY; PROTEIN UNFOLDING; SULFHYDRYL; SURFACE HYDROPHOBICITY; UNFOLDED PROTEINS;

DIFFERENTIAL SCANNING CALORIMETRY; EMULSIFICATION; PRESSURE EFFECTS; SOLUBILITY; VISCOSITY;

PROTEINS;

EID: 77953724747     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-010-1286-7     Document Type: Article

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