Gelation inhibiting additives and freezing impact rheological, thermal, and microstructural properties of yolk

Effect of freezing and food additives on the rheological properties of egg yolk

(2019) Monica Primacella et al.   FOOD HYDROCOLLOIDS

Effect of food additives on egg yolk gelation induced by freezing

(2018) Monica Primacella et al.   FOOD CHEMISTRY

Use of Reconstitued Yolk Systems To Study the Gelation Mechanism of Frozen–Thawed Hen Egg Yolk

(2018) Monica Primacella et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Kinetics of hydrolysis of egg white protein by pepsin

(2018) Ch.-Q. Ruan et al.   CZECH JOURNAL OF FOOD SCIENCES

Effect of egg yolk freezing on properties of mayonnaise

(2016) Liyan Huang et al.   FOOD HYDROCOLLOIDS

Kunitz trypsin inhibitor in addition to Bowman-Birk inhibitor influence stability of lunasin against pepsin-pancreatin hydrolysis

(2016) Samuel J. Price et al.   FOOD RESEARCH INTERNATIONAL

Determination of the Gelation Mechanism of Freeze–Thawed Hen Egg Yolk

(2015) Carmen Au et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Egg yolk: structures, functionalities and processes

(2013) Marc Anton   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Food protein functionality: A comprehensive approach

(2011) E. Allen Foegeding et al.   FOOD HYDROCOLLOIDS

Using Confocal Laser Scanning Microscopy To Probe the Milk Fat Globule Membrane and Associated Proteins

(2010) Sophie Gallier et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Changes in chemical composition, physical properties and microstructure of duck egg as influenced by salting

(2008) Thammarat Kaewmanee et al.   FOOD CHEMISTRY

Impact of sucrose level on storage stability of proteins in freeze-dried solids: I. correlation of protein–sugar interaction with native structure preservation

(2008) Bingquan Wang et al.   JOURNAL OF PHARMACEUTICAL SCIENCES