ShareTextural properties of pressure-induced gels of food proteins obtained under different temperatures including subzero.
Author(s) : DUMOULIN M., OZAWA S., HAYASHI R.
Type of article: Article
Summary
High-pressure-induced gelation of ovalbumin, egg yolk and soy protein was studied by pressurization up to 500 megapascals for 30 minutes at -20 to 50 deg C. Hardness, cohesiveness and gumminess of the gels were compared to those gels obtained by heating at 100 deg C for 10 minutes. Results are given.
Details
- Original title: Textural properties of pressure-induced gels of food proteins obtained under different temperatures including subzero.
- Record ID : 1999-1758
- Languages: English
- Source: Ital. J. Food Sci. - vol. 63 - n. 1
- Publication date: 1998/01
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
- Themes: Eggs and egg products
- Keywords: Egg yolk; Mechanical property; Temperature; Albumin; Protein; Colloidal suspension; Soya; High pressure
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- Date : 1995
- Languages : Japanese
- Source: Nippon Shokuhin Kagaku Kogaku Kaishi - vol. 42 - n. 7
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- Date : 1997/01
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- Source: Ital. J. Food Sci. - vol. 62 - n. 1
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- Author(s) : DILL C. W.
- Date : 1991
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- Source: Ital. J. Food Sci. - vol. 56 - n. 3
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