Mixed whey protein isolate-egg yolk or yolk plasma heat-set gels: Rheological and volatile compounds characterisation

Food Research International

Volumn 62, Issue , 2014, Pages 492-499

  Paraskevopoulou, A ^a   Amvrosiadou, S ^a   Biliaderis, C G ^a   Kiosseoglou, V ^a  

^a ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

Author keywords

Egg yolk; Egg yolk plasma; Flavour; Gelation; Rheology; Whey protein isolate

Indexed keywords

COMPRESSION TESTING; DEFORMATION; FLAVORS; GAS CHROMATOGRAPHY; GELATION; GELS; PLASMAS; PROTEINS; QUALITY CONTROL; RHEOLOGY;

2-ACETYL-1-PYRROLINE; EGG YOLKS; GAS CHROMATOGRAPHY-MASS SPECTROMETRIES (GC-MS); HEAD-SPACE SOLID-PHASE MICROEXTRACTION; OSCILLATORY MEASUREMENTS; RHEOLOGICAL PROPERTY; SMALL DEFORMATIONS; WHEY PROTEIN ISOLATE;

VOLATILE ORGANIC COMPOUNDS;

EID: 84899059333     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.03.056     Document Type: Article

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