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...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Científicas
2007-09-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/185 |