Abstract
The viscoelasticity of egg yolk films at the groundnut oil-water interface has been derived from creep compliance-time studies at a constant low shear stress. Factors which influenced the viscoelasticity were pH, NaCl, sucrose, methanol and temperature. Their effects were transmitted through the extent to which the low density lipoprotein micelles of the egg yolk were degraded, so that more reactive groups became available for intermolecular linking. The egg yolk concentration required to achieve maximum viscoelasticity increased as pH decreased.
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Kiosseoglou, V.D., Sherman, P. The influence of egg yolk lipoproteins on the rheology and stability of O/W emulsions and mayonnaise. Colloid & Polymer Sci 261, 520–526 (1983). https://doi.org/10.1007/BF01419836
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DOI: https://doi.org/10.1007/BF01419836