Telis, VRNKieckbusch, T. G.2014-05-202014-05-201997-05-01Journal of Food Science. Malden: Wiley-blackwell, v. 62, n. 3, p. 548-550, 1997.0022-1147http://hdl.handle.net/11449/35623Dynamic rheological measurements indicate that the gel formed during freezing is based on physical aggregation rather than chemical binding, with a nonhomogeneous structure. The gelation was highly dependent on frozen storage temperature in the range -10 to -14 degrees C, but there was no appreciable difference in the range -14 to -24 degrees C. When yolk was maintained motionless and supercooled at -10 degrees C and -12 degrees C for 23 hr, no change in the complex modulus, G*, was observed, but there was a considerable increase when yolk was disturbed and became frozen at the same temperatures for the same time.548-550engegg yolkfreezinggelationviscoelasticityArtigo10.1111/j.1365-2621.1997.tb04427.xWOS:A1997XD36200026Acesso restrito