Heat-induced gelation of egg yolk as a function of pH. Does the type of acid make any difference?

Published 2018 View Full Article

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Title
Heat-induced gelation of egg yolk as a function of pH. Does the type of acid make any difference?
Authors
Keywords
Egg yolk, Linear viscoelasticity, Thermal gelation, Acid gelation, Gel microstructure
Journal
FOOD HYDROCOLLOIDS
Volume 87, Issue -, Pages 142-148
Publisher
Elsevier BV
Online
2018-07-26
DOI
10.1016/j.foodhyd.2018.07.045

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