摘要 : The viscosity and emulsifying properties of egg yolk submitted to a heat treatment at 68℃ for up to 11 min were investigated in a standard mayonnaise recipe. Heating of the egg yolk prior to emulsification was found to lead to a ... 展开
作者 | Fabien Guilmineau Ulrich Kulozik |
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作者单位 | |
期刊名称 | 《Journal of food engineering》 |
页码/总页数 | p.648-654 / 7 |
语种/中图分类号 | 英语 / TS2 |
关键词 | egg yolk protein denaturation pasteurization mayonnaise rheology thixotropy |
馆藏号 | TS-098 |