Changes in microbial, chemical, physical and techno-functional properties of liquid egg yolk during hyperbaric storage-Reference-Cited by-同舟云学术

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Changes in microbial, chemical, physical and techno-functional properties of liquid egg yolk during hyperbaric storage

Published:2023-09 Issue: Volume:187 Page:115380
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Basso Federico^ORCID,Manzocco Lara,Maifreni Michela^ORCID,Alongi Marilisa^ORCID,Nicoli Maria Cristina

Funder

University of Udine

Publisher

Elsevier BV

Subject

Food Science

Reference50 articles.

1. Exploration of the effects of high hydrostatic pressure on microbial growth, physiology and survival: Perspectives from piezophysiology;Abe;Bioscience Biotechnology & Biochemistry,2007

2. Heat-induced gelation of egg yolk as a function of pH. Does the type of acid make any difference?;Aguilar;Food Hydrocolloids,2019

3. Influence of high pressure processing on the linear viscoelastic properties of egg yolk dispersions;Aguilar;Rheologica Acta,2007

4. Effect of high pressure on rheological characteristics of liquid egg;Ahmed;LWT - Food Science and Technology,2003

5. Changes of hen eggs and their components caused by non-thermal pasteurizing treatments II. Some non-microbiological effects of gamma irradiation or hydrostatic pressure processing on liquid egg white and egg yolk;Andrássy;Acta Alimentaria,2006

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