ShareSELECTED RHEOLOGICAL PROPERTIES OF PH-ADJUSTED OR SUCCINYLATED EGG ALBUMEN.
Author(s) : GOSSETT P. W., RIZVI S. S. H., BAKER R. C.
Type of article: Article
Summary
VISCOSITIES DECREASED WITH INCREASING TEMPERATURE: 283 TO 303 K (10 TO 30 DEG C).-RHEOLOGICAL POWER LAW MODEL PARAMETERS INDICATED THAT AS PH APPROACHED 5-6 AND 11, ALBUMEN BECAME MORE NEWTONIAN. CONTROL ALBUMEN (PH 9. 0) AND SUCCINYLATED ALBUMEN WERE PSEUDOPLASTIC. APPARENT VISCOSITIES OF COAGULATED ALBUMEN, INCREASED WITH PH BUT DID NOT CHANGE WITH SUCCINYLATION.
Details
- Original title: SELECTED RHEOLOGICAL PROPERTIES OF PH-ADJUSTED OR SUCCINYLATED EGG ALBUMEN.
- Record ID : 1984-1528
- Languages: English
- Publication date: 1983
- Source: Source: J. Food Sci.
vol. 48; n. 5; 1983.09-10; 1395-1399; 6 fig.; 3 tabl.; 12 ref. - Document available for consultation in the library of the IIR headquarters only.
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