| dc.contributor | Universidade Estadual Paulista (UNESP) | |
| dc.creator | Telis, VRN | |
| dc.creator | Kieckbusch, T. G. | |
| dc.date | 2014-05-20T15:25:10Z | |
| dc.date | 2016-10-25T17:59:32Z | |
| dc.date | 2014-05-20T15:25:10Z | |
| dc.date | 2016-10-25T17:59:32Z | |
| dc.date | 1997-05-01 | |
| dc.date.accessioned | 2017-04-05T23:50:56Z | |
| dc.date.available | 2017-04-05T23:50:56Z | |
| dc.identifier | Journal of Food Science. Malden: Wiley-blackwell, v. 62, n. 3, p. 548-550, 1997. | |
| dc.identifier | 0022-1147 | |
| dc.identifier | http://hdl.handle.net/11449/35623 | |
| dc.identifier | http://acervodigital.unesp.br/handle/11449/35623 | |
| dc.identifier | 10.1111/j.1365-2621.1997.tb04427.x | |
| dc.identifier | WOS:A1997XD36200026 | |
| dc.identifier | http://dx.doi.org/10.1111/j.1365-2621.1997.tb04427.x | |
| dc.identifier.uri | http://repositorioslatinoamericanos.uchile.cl/handle/2250/879311 | |
| dc.description | Dynamic rheological measurements indicate that the gel formed during freezing is based on physical aggregation rather than chemical binding, with a nonhomogeneous structure. The gelation was highly dependent on frozen storage temperature in the range -10 to -14 degrees C, but there was no appreciable difference in the range -14 to -24 degrees C. When yolk was maintained motionless and supercooled at -10 degrees C and -12 degrees C for 23 hr, no change in the complex modulus, G*, was observed, but there was a considerable increase when yolk was disturbed and became frozen at the same temperatures for the same time. | |
| dc.language | eng | |
| dc.publisher | Wiley-Blackwell | |
| dc.relation | Journal of Food Science | |
| dc.rights | info:eu-repo/semantics/closedAccess | |
| dc.subject | egg yolk | |
| dc.subject | freezing | |
| dc.subject | gelation | |
| dc.subject | viscoelasticity | |
| dc.title | Viscoelasticity of frozen/thawed egg yolk | |
| dc.type | Otro | |
