Repositorio de producción científica de la Universidad de Sevilla

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

 

Advanced Search
 
Opened Access From Egg Yolk/κ-Carrageenan dispersions to gel systems: linear viscoelasticity and texture analysis
Cites

Show item statistics
Icon
Export to
Author: Aguilar García, José Manuel
Batista, Ana Paula
Nunes, María Cristiana
Cordobés Carmona, Felipe
Raimundo, Anabela
Guerrero Conejo, Antonio Francisco
Department: Universidad de Sevilla. Departamento de Ingeniería Química
Date: 2011
Published in: Food Hydrocolloids, 25 (4), 654-658.
Document type: Article
Abstract: 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 Oscillatory Shear (SAOS)...
[See more]
Cite: Aguilar García, J.M., Batista, A.P., Nunes, M.C., Cordobés Carmona, F., Raimundo, A. y Guerrero Conejo, A.F. (2011). From Egg Yolk/κ-Carrageenan dispersions to gel systems: linear viscoelasticity and texture analysis. Food Hydrocolloids, 25 (4), 654-658.
Size: 383.4Kb
Format: PDF

URI: http://hdl.handle.net/11441/28943

DOI: 10.1016/j.foodhyd.2010.08.006

See editor´s version

This work is under a Creative Commons License: 
Attribution-NonCommercial-NoDerivatives 4.0 Internacional

This item appears in the following Collection(s)