Art

J-GLOBAL ID：200902194231919474   Reference number：01A0348657

Effects of Egg Storage and Sodium Chloride in Heating Water on Rheological Properties of Egg Yolk Gels from Heated Shell Eggs.

殻付直の加熱卵黄ゲルのレオロジー特性に対する貯蔵及び塩処理の影響

Author (4)： NOSAKA C (Ajinomoto Co., Inc., Kawasaki-shi) ,  HISATSUKA T (Guru Univ.) ,  WATANABE K (Guru Univ.) ,  OGAWA N (Gifu Women’s Univ.)
Material： 日本調理科学会誌  (Journal of Cookery Science of Japan)
Volume： 34  Issue： 1  Page： 17-24  Publication year： Feb. 20, 2001 
JST Material Number： Y0637A  ISSN： 1341-1535  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *chicken egg ,...

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JST classification (1)： Eggs and egg products  (FJ12040R)

Reference (20)：

• L. R. Juneja & M. Kim (1997) Egg yolk proteins, in Hen Eggs, Their Basic and Applied Science, T. Yamamo to et al., Eds., CRC Press, Tokyo, p. 63
• R Mizutani & R. Nakamura (1985) Physical state of the dispersed phase of emulsions prepared with egg yolk low density lipoprotein and bovine serum albumin. J. Food Sci., 50, 1621-1620
• R. Muzutani & R. Nakamura (1987) Emulsifying properties of a complex between apoprotein from hen's egg yolk low density lipoprotein and egg yolk leci thin. Agric. Biol. Chem., 51, 1115-1119
• R. Nakamura, T. Fukano & M. Taniguchi (1982) Heat -induced gelation of hen's egg yolk low density lipo protein (LDL) dispersion. J. Food Sci., 47, 1449-1453
• N. Ogawa & H. Tanabe (1989) Effect of storage on heat-induced aggregation of egg white. Nippon Cho ri Kagaku Gakkaishi, 22, 58-64

Terms in the title (6)： 殻 ,  卵黄 ,  ゲル ,  レオロジー特性 ,  貯蔵 ,  塩