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|Type:||Artigo de periódico|
|Title:||Viscoelasticity of frozen/thawed egg yolk|
|Abstract:||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.|
|Appears in Collections:||Unicamp - Artigos e Outros Documentos|
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