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the thermal events rises when approaching to the eutectic point. In this study the thermal effect corresponding to the eutectic reaction was noticeable on DSC curves for all the mixtures examined ( Figs. 4 , 5 , and 6 ). Fig. 5

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Progress in Agricultural Engineering Sciences
Authors: Karina Ilona Hidas, Csaba Németh, Lien Phuong Le Nguyen, Anna Visy, Adrienn Tóth, László Friedrich, and Ildikó Csilla Nyulas-Zeke

water removal due to ice formation. Freezing of liquid egg yolk containing salt at temperatures higher than the eutectic point can inhibit the gelation process. This leads to the conclusion that salt can form complexes with water and LDL ( Primacella et

Open access