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Rheology and texture of hen's egg protein heat-set gels as affected by pH and the addition of sugar and/or salt
- Raikos, V., Campbell, L., Euston, S.R.
- Food hydrocolloids 2007 v.21 no.2 pp. 237-244
- gelling properties, texture, application rate, protein aggregates, sucrose, yolk proteins, cohesion, strength (mechanics), gels, rheological properties, pH, sodium chloride, denaturation, heat treatment, molecular weight, food additives, egg albumen