文章基本信息

标题：The Effects of NaCl and K2HPO Additions on the Emulsion Characteristics of Whole Egg (Gallus domesticus) and its Portions
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作者：Mustafa Karakaya ; Ramazan Bayrak ; Cemalettin Sarıçoban 等
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：1999
卷号：24
期号：5
出版社：Association of Food Technology, Turkey
摘要：In this research, the effects of K₂HPO₄ and NaCl addition on the emulsion characteristics of whole egg, egg white and yolk were investigated. For these purpose, emulsion capacity, viscosity, stability ratio the oil and water separations were measured as parameters. 2.5 %NaCl and 0.25% K₂HPO₄ additions increased the emulsion capacity and viscosity of whole egg and its two portions at statistically significant level. On the other side, apart from control groups. It had not been obtained stable emulsions on the other samples.
关键词：Whole egg; egg yolk; egg white; emulsion characteristics