Rheological, surface and colorimetric properties of egg albumen gel affected by pH

Rheological, surface and colorimetric properties of egg albumen gel affected by pH

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Veröffentlicht in:International journal of food properties 1999, Vol.2 (2), p.101-111
Hauptverfasser: Chang, Y.I, Chen, T.C, Lee, G.H, Chang, K.S
Format: Artikel
Sprache:eng
Schlagworte:
baking quality
color
egg albumen
firmness
foaming
gelation
gels
rheological properties
stability
strain
stresses
structure
surface quality
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container_end_page 111
container_issue 2
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container_title International journal of food properties
container_volume 2
creator Chang, Y.I
Chen, T.C
Lee, G.H
Chang, K.S
description
doi_str_mv 10.1080/10942919909524594
format Article
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ispartof International journal of food properties, 1999, Vol.2 (2), p.101-111
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1532-2386
language eng
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source EZB-FREE-00999 freely available EZB journals
subjects baking quality
color
egg albumen
firmness
foaming
gelation
gels
rheological properties
stability
strain
stresses
structure
surface quality
title Rheological, surface and colorimetric properties of egg albumen gel affected by pH
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