ShareViscoelasticity of frozen/thawed egg yolk.
Author(s) : TELIS V. R. N., KIECKBUSCH T. G.
Type of article: Article
Summary
Dynamic rheological measurements indicate that the gel formed during freezing is based on physical aggregation rather than chemical binding, with a nonhomogeneous structure. The gelation was highly dependent on frozen storage temperature in the range -10 to -14 deg C, but there was no appreciable difference in the range -14 to -24 deg C. Effect of supercooling is studied.
Details
- Original title: Viscoelasticity of frozen/thawed egg yolk.
- Record ID : 1998-1777
- Languages: English
- Source: Ital. J. Food Sci. - vol. 62 - n. 3
- Publication date: 1997/05
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
- Themes: Eggs and egg products
- Keywords: Viscosity; Thawing; Egg yolk; Temperature; Rheology; Colloidal suspension; Egg; Freezing
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EFFECT OF FREEZING TEMPERATURE AND STORAGE TIME...
- Date : 1981
- Languages : Japanese
- Source: J. agric. chem. Soc. Jap. - vol. 55 - n. 8
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INVESTIGATIONS INTO THE PRODUCTION OF EGG LIQUE...
- Author(s) : MOHR K., BAUER W.
- Date : 1981
- Languages : German
- Source: Lebensmittelindustrie - vol. 28 - n. 10
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RHEOLOGICAL PROPERTIES OF HEAT-INDUCED GELS FRO...
- Author(s) : DILL C. W.
- Date : 1991
- Languages : English
- Source: Ital. J. Food Sci. - vol. 56 - n. 3
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Textural properties of pressure-induced gels of...
- Author(s) : DUMOULIN M., OZAWA S., HAYASHI R.
- Date : 1998/01
- Languages : English
- Source: Ital. J. Food Sci. - vol. 63 - n. 1
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Effect of freezing on the rheology of salted eg...
- Author(s) : IBARZ A., SEGALES J.
- Date : 1995
- Languages : Spanish
- Source: Acta Alimentaria - vol. 33 - n. 266
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