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Effect of high pressure on rheological characteristics of liquid egg


Effect of high pressure on rheological characteristics of liquid egg



Lebensmittel-Wissenschaft und -Technologie 36(5): 517-524



ISSN/ISBN: 0460-1173

DOI: 10.1016/s0023-6438(03)00050-1

Whole liquid egg (WLE) and albumen have been denatured at high hydrostatic pressure (HHP). This paper deals with the effect of HHP on rheological characteristics of WLE, albumen, and yolk. The applied pressure ranged between 100 and 400 MPa for a residence time of 30 min.

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Accession: 003729476

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