Physical and Functional Properties of 10% Salted Egg Yolk in Mayonnaise
- 1 January 1989
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 54 (1) , 210-213
- https://doi.org/10.1111/j.1365-2621.1989.tb08603.x
Abstract
No abstract availableThis publication has 13 references indexed in Scilit:
- FUNCTIONAL CHARACTERIZATION OF PROTEIN STABILIZED EMULSIONS: EFFECT OF PROCESSINGJournal of Food Science, 1977
- Emulsifying Properties of Salted Yolk After Pasteurization and StoragePoultry Science, 1976
- A Study of Selected Characteristics of Hens’ Egg YolkPoultry Science, 1972
- Thermal Resistance of Salmonellae in Egg Yolk Products Containing Sugar or SaltPoultry Science, 1969
- Fresh and Frozen Egg Yolk Protein Fractions: Emulsion Stabilizing Power, Viscosity, and Electrophoretic PatternsPoultry Science, 1969
- Gelation of Frozen-Defrosted Egg Yolk as Affected by Selected Additives: Viscosity and Electrophoretic FindingsPoultry Science, 1965
- Classification of Textural CharacteristicsaJournal of Food Science, 1963
- Gelation of Egg YolkJournal of Food Science, 1963
- A Note on the Effect of Salt (NaCl) upon the Apparent Viscosity of Egg Yolk, Egg White, and Whole Egg Magma ,Poultry Science, 1955
- PASTEURIZED FROZEN WHOLE EGG AND YOLK FOR MAYONNAISE PRODUCTION1Journal of Food Science, 1951