Impact of magnetic assisted freezing in the physicochemical and functional properties of egg components. Part 2: Egg yolk

Innovative Food Science and Emerging Technologies

Volumn 49, Issue , 2018, Pages 176-183

  Fernandez Martin F ^a   Perez Mateos M ^a   Dadashi, S ^b   Gomez Guillen C M ^a   Sanz, P D ^a  

^a INSTITUTE OF FOOD SCIENCE   (Spain)

^b UNIVERSITY OF TABRIZ   (Iran)

Author keywords

Egg yolk; Functional properties; Magnetic assisted freezing; Physicochemical properties; Protein denaturation; Rheological behavior

Indexed keywords

DENATURATION; DIFFERENTIAL SCANNING CALORIMETRY; EMULSIFICATION; MAGNETISM; PROTEINS; STRAIN;

EGG YOLKS; FUNCTIONAL PROPERTIES; PHYSICOCHEMICAL PROPERTY; PROTEIN DENATURATION; RHEOLOGICAL BEHAVIORS;

FREEZING;

EID: 85034273336     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2017.11.006     Document Type: Article

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