Application of thermal treatments to enhance gel strength and stability of highly concentrated crayfish-based emulsions

Author:

Romero Alberto,Bengoechea Carlos,Cordobés Felipe,Guerrero Antonio

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference59 articles.

1. Functional roles of heat proteína gelation in processed meat In;Acton,1989

2. Functional properties of gelatin from cuttlefish (Sepia pharaonis) skin as affected by bleaching using hydrogen peroxide;Aewsiri;Food Chemistry,2009

3. Viscoelastic properties of mixed dairy gels;Aguilera;Food Research International,1993

4. van Aken, G. A. (2004). In Friberg, S. E., Larsson, K., & Sjoblom, J. (Eds.), Food emulsions (chap. 8). New York: Marcel Dekker.

5. Filler effects of oil droplets on the rheology of heat-set emulsion gels prepared with egg yolk and egg yolk fractions

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