Selected Rheological Properties of pH‐Adjusted or Succinylated Egg Albumen
- 31 August 1983
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 48 (5) , 1395-1399
- https://doi.org/10.1111/j.1365-2621.1983.tb03500.x
Abstract
No abstract availableThis publication has 8 references indexed in Scilit:
- Effect of pH and of Succinylation on the Water Retention Properties of Coagulated, Frozen and Thawed Egg AlbumenJournal of Food Science, 1983
- Selected Rheological Properties of pH‐Adjusted or Succinylated Egg AlbumenJournal of Food Science, 1983
- Rheological Properties of Two Heat-Induced Protein GelsJournal of Food Science, 1982
- HEAT‐INDUCED GELLING IN SOLUTIONS OF OVALBUMINJournal of Food Science, 1980
- EFFECTS OF LEVELS OF FAT AND PROTEIN ON THE STABILITY AND VISCOSITY OF EMULSIONS PREPARED FROM MECHANICALLY DEBONED POULTRY MEATJournal of Food Science, 1978
- The Apparent Viscosity of Egg White at Various Temperatures and pH LevelsTransactions of the ASAE, 1975
- Rheology of Egg AlbumenTransactions of the ASAE, 1971
- Hydrodynamic Properties of Protein SolutionsPublished by Elsevier ,1961