Preserving functional properties of hen’s egg yolk during freeze-drying-Reference-Cited by-同舟云学术

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Preserving functional properties of hen’s egg yolk during freeze-drying

Published:2008-08 Issue:4 Volume:87 Page:522-526
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Jaekel Thomas,Dautel Kirsten,Ternes Waldemar

Publisher

Elsevier BV

Subject

Food Science

Reference18 articles.

1. American Egg Board (2007). .

2. Der grosse Pellaprat. Die moderne und internationale Kochkunst;Bickel,1984

3. Frozen egg products. Advantages, production and properties;Bindrich;Lebensmitteltechnik,1996

4. Studies on gelation of egg-yolk and plasma upon freezing and thawing;Chang;Journal of Food Science,1977

5. Rheology of food, cosmetics and pharmaceuticals;Gallegos;Current Opinion in Colloid & Interface Science,1999

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5. Effect of Combination of Salt and pH on Functional Properties of Frozen-Thawed Egg Yolk;Agriculture;2021-03-18

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