The Infona portal uses cookies, i.e. strings of text saved by a browser on the user's device. The portal can access those files and use them to remember the user's data, such as their chosen settings (screen view, interface language, etc.), or their login data. By using the Infona portal the user accepts automatic saving and using this information for portal operation purposes. More information on the subject can be found in the Privacy Policy and Terms of Service. By closing this window the user confirms that they have read the information on cookie usage, and they accept the privacy policy and the way cookies are used by the portal. You can change the cookie settings in your browser.
Thermally-induced transitions of egg yolk were studied using Differential Scanning Calorimetry (DSC) and temperature-controlled Small Amplitude Oscillatory Shear (SAOS). The influence of composition (pH and electrolyte content and type) was analysed. The results obtained under DSC measurements suggest a continuous evolution in protein denaturation that depends on pH and salt content. Cure experiments...
The evolution of native egg yolk undergoing a thermal-induced sol-gel transition was studied by using temperature controlled small amplitude oscillatory shear measurements. The critical gel point was determined according to Winters criterion: 1) from the measurements of storage and loss moduli as a function of heating time at different frequencies, and 2) from the exponents of the power law mechanical...
Set the date range to filter the displayed results. You can set a starting date, ending date or both. You can enter the dates manually or choose them from the calendar.