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Fractionation of liquid egg yolk:Influence of chemical and structural characteristics of egg yolk granular and plasma fraction on the continuous centrifugal separation process

机译：液体蛋黄的分馏：蛋黄粒状和血浆分数的化学和结构特征对连续离心分离过程的影响

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来源
《International congress on engineering and food》|2011年||共2页
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作者
Strixner Thomas; Michael Betz; Ulrich Kulozik;
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原文格式 PDF
正文语种
中图分类食品工程学、食品工艺学;
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入库时间 2022-08-20 21:54:46

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1. Continuous centrifugal fractionation of egg yolk granules and plasma constituents influenced by process conditions and product characteristics [J] . Thomas Strixner, Ulrich Kulozik Journal of food engineering . 2013,第1期

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2. Development and characterization of egg yolk and egg yolk fractions edible films [J] . Fuertes Sandra, Laca Amanda, Oulego Paula, Food Hydrocolloids . 2017,第SEPa期

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3. Thermal behaviour of lyophilized egg yolk and egg yolk fractions [J] . A. Laca, B. Paredes, M. Diaz Journal of food engineering . 2011,第1期

机译：冻干蛋黄和蛋黄馏分的热行为
4. Fractionation of liquid egg yolk:Influence of chemical and structural characteristics of egg yolk granular and plasma fraction on the continuous centrifugal separation process [C] . Strixner Thomas, Michael Betz, Ulrich Kulozik International congress on engineering and food . 2011

机译：液体蛋黄的分馏：蛋黄粒状和血浆分数的化学和结构特征对连续离心分离过程的影响
5. PHYSICAL, CHEMICAL, FUNCTIONAL AND MICROSTRUCTURAL CHARACTERISTICS OF EGG YOLK CONTAINING SALT OR SUGAR. [D] . YANG, SHENG-CHIN. 1987

机译：含盐或糖的蛋黄的物理，化学，功能和微结构特征。
6. 3D Cultures of Salivary Gland Cells in Native or Gelled Egg Yolk Plasma Combined with Egg White and 3D-Printing of Gelled Egg Yolk Plasma [O] . André M. Charbonneau, Joseph M. Kinsella, Simon D. Tran 2019

机译：天然或胶状蛋黄血浆中唾液腺细胞的3D培养结合蛋清和胶状蛋黄血浆的3D打印
7. Egg yolk and egg yolk fractions as key ingredient for the development of a new type of gels [O] . Valverde García Damián, Laca Pérez Amanda, Nel Estrada Lluis, 2016

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Fractionation of liquid egg yolk:Influence of chemical and structural characteristics of egg yolk granular and plasma fraction on the continuous centrifugal separation process

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