Mechanical Failure Characteristics of Native and Modified Egg White Gels
Open Access
- 1 October 1984
- journal article
- research article
- Published by Elsevier in Poultry Science
- Vol. 63 (10) , 1969-1974
- https://doi.org/10.3382/ps.0631969
Abstract
No abstract availableThis publication has 12 references indexed in Scilit:
- Final Strengths and Rheological Changes During Processing of Thermally Induced Fish Muscle GelsJournal of Rheology, 1983
- Effect of Chemical Modifications on Some Physicochemical Properties and Heat Coagulation of Egg AlbumenJournal of Food Science, 1982
- Acylation of Egg White Proteins with Acetic Anhydride and Succinic AnhydridePoultry Science, 1982
- Gelation Properties of Albumen Proteins, Singly and in CombinationPoultry Science, 1981
- A Comparison of Heat-Induced Gel Strengths of Bovine Plasma and Egg Albumen ProteinsJournal of Animal Science, 1980
- Firmness of Heat Induced Albumen CoagulumPoultry Science, 1980
- HEAT‐INDUCED GELLING IN SOLUTIONS OF OVALBUMINJournal of Food Science, 1980
- Thermal coagulation of egg albuminJournal of Agricultural and Food Chemistry, 1980
- STRUCTURAL FAILURE IN SELECTED RAW FRUITS AND VEGETABLES1Journal of Texture Studies, 1980
- Equivalent Pasteurization Temperatures to Kill Salmonellae in Liquid Egg White at Various pH LevelsPoultry Science, 1968