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Volumn 6, Issue 1, 2011, Pages 152-159

Culinary Biophysics: On the Nature of the 6X°C Egg

Author keywords

Egg yolk; Gastronomy; Science assisted cooking; Sous vide; Texture

Indexed keywords

ARRHENIUS; COMPOSITIONAL COMPLEXITY; CONSTANT TEMPERATURE; COOKING CONDITIONS; EGG YOLKS; ENERGY OF ACTIVATION; GASTRONOMY; GELATION KINETICS; GLOBULAR PROTEINS; LOW TEMPERATURES; SCIENCE-ASSISTED COOKING; SERUM ALBUMIN; SOUS-VIDE; STRUCTURE DEVELOPMENT;

EID: 79651474217     PISSN: 15571858     EISSN: 15571866     Source Type: Journal    
DOI: 10.1007/s11483-010-9200-1     Document Type: Article
Times cited : (19)

References (51)
  • 1
    • 79651469719 scopus 로고    scopus 로고
    • Egg yolk: A library of Textures
    • C. Vega, J. Ubbink, and E. Lindenvan der (Eds.), New York: Columbia University Press
    • C. Vega, Egg yolk: A library of Textures, in The kitchen as a laboratory: science reflections inspired by the kitchen, ed. by C. Vega, J. Ubbink, E. van der Linden (Columbia University Press, New York, 2011).
    • (2011) The Kitchen as a Laboratory: Science Reflections Inspired by the Kitchen
    • Vega, C.1
  • 5
    • 84864162478 scopus 로고    scopus 로고
    • Cooking for eggheads
    • Available at
    • P. Gadsby (2007) Cooking for eggheads. Discover magazine. Available at: http://discovermagazine. com/2006/feb/cooking-for-eggheads.
    • (2007) Discover magazine
    • Gadsby, P.1


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.