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      From Egg Yolk/κ-Carrageenan dispersions to gel systems: linear viscoelasticity and texture analysis  [Article]

      Aguilar García, José Manuel; Batista, Ana Paula; Nunes, María Cristiana; Cordobés Carmona, Felipe; Raimundo, Anabela; Guerrero Conejo, Antonio Francisco (Elsevier, 2011)
      The effect of pH (3.5 e 6) and polysaccharide concentration (0 e 0.5 wt%) on the linear viscoelastic behaviour of egg yolk/ k -Carrageenan (EY/ k C) mixtures in aqueous solution was studied by using Small Amplitude ...