Use of Reconstitued Yolk Systems To Study the Gelation Mechanism of Frozen–Thawed Hen Egg Yolk-Reference-Cited by-同舟云学术

Use of Reconstitued Yolk Systems To Study the Gelation Mechanism of Frozen–Thawed Hen Egg Yolk

Published:2018-01-02 Issue:2 Volume:66 Page:512-520
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Primacella Monica¹,Wang Tong¹,Acevedo Nuria C.¹^ORCID

Affiliation:

1. Department of Food Science and Human Nutrition, Iowa State University, 2312 Food Sciences Building, 536 Farm House Lane, Ames, Iowa 5011, United States

Funder

National Institute of Food and Agriculture

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.7b04370

Reference32 articles.

1. United States Department of Agriculture (USDA).Chickens and Eggs 2015 Summary;USDA:Washington, D.C., 2016; pp1–66.

2. Gelation of Egg Yolk

3. American Egg Board (AEB).History of the Egg Products Industry;http://www.aeb.org/food-manufacturers/eggs-product-overview/egg-product-overview(accessed May 22, 2017) .

4. ISOLATION AND COMPOSITION OF AVIAN EGG YOLK GRANULES AND THEIR CONSTITUENT α- AND β-LIPOVITELLINS

5. STUDIES ON THE GELATION OF EGG YOLK AND PLASMA UPON FREEZING AND THAWING

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