Influence of pH and ionic strength on the thermalinduced transitions of egg yolk dispersions

Thermal-induced transitions of egg yolk were studied by using Differential Scanning Calorimetry (DSC) and temperature controlled Small Amplitude Oscillatory Shear (SAOS). The influence of composition (pH and electrolyte concentration and type) was analyzed. The results obtained under DSC measurement...

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Bibliographic Details
Main Authors: José A. Carmona, Felipe Cordobés, Antonio Guerrero, Inmaculada Martínez, Pedro Partal
Format: Article
Language:English
Published: Consejo Superior de Investigaciones Científicas 2007-09-01
Series:Grasas y Aceites
Subjects:
ph
Online Access:http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/185