Thermal behaviour of lyophilized egg yolk and egg yolk fractions

Journal of Food Engineering

Volumn 102, Issue 1, 2011, Pages 77-86

  Laca, A ^a   Paredes, B ^a   Diaz M ^a  

^a UNIVERSITY OF OVIEDO   (Spain)

Author keywords

Egg yolk; Egg yolk fractions; Lyophilized; Rheological properties; Thermal behaviour

Indexed keywords

ARRHENIUS EQUATION; BEFORE AND AFTER; DYNAMIC TESTS; EFFECT OF TEMPERATURE; EGG YOLKS; EXPERIMENTAL DATA; GELATION POINT; GELATION PROCESS; LYOPHILIZED; NETWORK STRUCTURES; OSCILLATORY MEASUREMENTS; RHEOLOGICAL BEHAVIOUR; RHEOLOGICAL CHANGE; RHEOLOGICAL PROPERTY; SOLID CONTENTS; TEMPERATURE EFFECTS; THERMAL BEHAVIOURS; WATER HOLDING CAPACITY;

COAGULATION; GELATION; REGRESSION ANALYSIS; TEMPERATURE; TESTING; VISCOSITY; WATER CONTENT;

RHEOLOGY;

EID: 77956611934     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2010.08.007     Document Type: Article

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