Variations of mechanical properties in egg white during gel-to-glasslike transition

Simultaneous measurements of weight, volume and mechanical properties have been performed during the gel-to-glasslike transition of heat-treated egg-white gel. Change in the elastic stiffness occurred in three steps: in the initial stage, it remained almost constant, then increased exponentially, an...

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Veröffentlicht in:	Japanese Journal of Applied Physics 1993, Vol.32 (9A), p.4038-4041
Hauptverfasser:	KOSHOUBU, N, KANAYA, H, HARA, K, TAKI, S, TAKUSHI, E, MATSUSHIGE, K
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Egg and egg product industries Food industries Fundamental and applied biological sciences. Psychology
Online-Zugang:	Volltext
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