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Gelation behavior of egg yolk under physical and chemical induction: A review

  • Published:2021-09 Issue: Volume:355 Page:129569
  • ISSN:0308-8146
  • Container-title:Food Chemistry
  • language:en
  • Short-container-title:Food Chemistry

Author:

Zhao Yan,Feng Feng,Yang Yuan,Xiong Chunhong,Xu Mingsheng,Tu Yonggang

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference79 articles.

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

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

3. Effect of pH and thermal processing on linear viscoelastic properties of egg yolk acidulated with hydrochloric acid;Aguilar;Afinidad,2020

4. Effect of egg size and strain and age of hens on the solids content of chicken eggs;Ahn;Poultry Science,1997

5. Salt-induced gelation of globular protein aggregates: Structure and kinetics;Ako;Biomacromolecules,2010
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