Determination of the Gelation Mechanism of Freeze–Thawed Hen Egg Yolk-Reference-Cited by-同舟云学术

Determination of the Gelation Mechanism of Freeze–Thawed Hen Egg Yolk

Published:2015-11-17 Issue:46 Volume:63 Page:10170-10180
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Au Carmen¹,Acevedo Nuria C.¹,Horner Harry T.²,Wang Tong¹

Affiliation:

1. Department of Food Science and Human Nutrition, Iowa State University, Ames, Iowa 50011, United States

2. Department of Genetics, Development and Cell Biology & Microscopy and NanoImaging Facility, Iowa State University, Ames, Iowa 50011, 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.5b04109

Reference49 articles.

1. Egg yolk protein gels and emulsions

2. McKee, S.Egg product functionality.http://www.aeb.org/images/website/documents/food-manufacturers/order-aeb-resources/Functionality_of_Eggs_in_Baked_Goods.ppt(accessed Jan 1, 2015) .

3. The effect of low temperature on hens' eggs

4. Gelation of Egg Yolk

5. American Egg Board (AEB). All about eggproducts: processing,handling & storage. http://www.aeb.org/food-manufacturers/all-about-egg-products/processing-handling-a-storage(accessed November 13, 2013) .

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