Changes in rheological behaviour and functional properties of hen’s egg yolk induced by processing and fermentation with phospholipases
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2008.01847.x/fullpdf
Reference23 articles.
1. Determination of phospholipids in dairy products by SPE/HPLU/ELSD;Avalli;Journal of Chromatography A,2005
2. Globular protein gelation - theory and experiment;Clark;Food Hydrocolloids,2001
3. Rheology and microstructure of heat-induced egg yolk gels;Cordobés;Rheologica Acta,2004
4. Electrophoretic and chromatographic changes in egg-yolk proteins due to heat;Dixon;Journal of Food Science,1981
5. Differential scanning calorimetric study of stability of egg-white to heat denaturation;Donovan;Journal of the Science of Food and Agriculture,1975
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