The Effect of Pasteurization, Selected Additives and Freezing Rate on the Gelation of Frozen-Defrosted Egg Yolk-Reference-Cited by-同舟云学术

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The Effect of Pasteurization, Selected Additives and Freezing Rate on the Gelation of Frozen-Defrosted Egg Yolk

Published:1968-05 Issue:3 Volume:47 Page:1013-1022
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

Jaax Suzanne,Travnicek Dorothy

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/47/3/1013/4540295/poultrysci47-1013.pdf

Reference17 articles.

1. Experimental Designs;Cochran,1957

2. Effects of crotoxin (lecithinase A) on egg yolk and yolk constituents;Feeney;Arch. Biochem. Biophys.,1954

3. Amendments of standards for whole egg and yolk products and establishment of standards for egg white products;Goddard;Fed. Registrar,,1966

4. The Experimental Study of Foods;Griswold,1957

5. Salt as a factor in the stability of emulsions;Jordan;J. Home Econ.,1962

Cited by 24 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Formation mechanism and inhibition methods of frozen egg yolk gelation: A review;Trends in Food Science & Technology;2024-06

2. Sugar alcohols as cryoprotectants of egg yolk: Inhibiting crystals and interactions;Journal of Food Engineering;2023-04

3. Freeze-thaw stability of emulsions made with native and enzymatically modified egg yolk fractions;Food Hydrocolloids;2022-02

4. Effects of NaCl on the Freezing-Thawing Induced Gelation of Egg Yolk at pH 2.0–8.0;Food Biophysics;2021-11-09

5. Effect of cryogenic freezing on the rheological and calorimetric properties of pasteurized liquid egg yolk;CZECH J FOOD SCI;2021

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