Hen egg yolk in food industry - A review of emerging functional modifications and applications

Utilization of high internal phase emulsion stabilized by egg yolk-modified starch complex for the delivery of lutein

(2021) Lilan Xu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Addition of cationic guar-gum and oleic acid improved the stability of plasma emulsions prepared with enzymatically hydrolyzed egg yolk

(2020) Wenjie Zou et al.   FOOD HYDROCOLLOIDS

Characterization of enzymatically modified liquid egg yolk: Structural, interfacial and emulsifying properties

(2020) Xing Fu et al.   FOOD HYDROCOLLOIDS

Effect of Phospholipase A1 and High-Pressure Homogenization on the Stability, Toxicity, and Permeability of Egg Yolk/Fish Oil Emulsions

(2020) Selene Yadira Gonzalez Toledo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Scaling up difficulties and commercial aspects of edible films for food packaging: A review

(2020) J. Jeya Jeevahan et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Egg yolk protein as a novel wall material used together with gum Arabic to encapsulate polyphenols extracted from Phoenix dactylifera L pits

(2020) Chiraz Ben Sassi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Emulsion, gelation, physicochemical properties and microstructure of phosphorylated and succinylated egg yolk

(2020) Liuyang Ren et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Consequences of dynamic high-pressure homogenization pretreatment on the physicochemical and functional characteristics of citric acid-treated whey protein isolate

(2020) Ruijie Shi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of short-term fermentation with lactic acid bacteria on the characterization, rheological and emulsifying properties of egg yolk

(2020) Liangjie Tian et al.   FOOD CHEMISTRY

Enhancing the oxidative stability of algal oil powders stabilized by egg yolk granules/lecithin composites

(2020) Junhua Li et al.   FOOD CHEMISTRY

Physico-chemical and functional properties of microfluidized egg yolk

(2020) Rajat Suhag et al.   JOURNAL OF FOOD ENGINEERING

Effect of high-intensity ultrasound on the compositional, physicochemical, biochemical, functional and structural properties of canola (Brassica napus L.) protein isolate

(2019) Nitzia Thalía Flores-Jiménez et al.   FOOD RESEARCH INTERNATIONAL

Physicochemical, molecular and thermal properties of high-intensity ultrasound (HIUS) treated protein isolates from Album (Chenopodium album) seed

(2019) Nisar A. Mir et al.   FOOD HYDROCOLLOIDS

Effect of enzymatic hydrolysis on the solubility of egg yolk powder from the changes in structure and functional properties

(2019) Shitao Tang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Consequences of ball-milling treatment on the physicochemical, rheological and emulsifying properties of egg phosvitin

(2019) Qinjun Zhang et al.   FOOD HYDROCOLLOIDS

Controlling the rheological properties of oil phases using controlled protein-polysaccharide aggregation and heteroaggregation in water-in-oil emulsions

(2019) Shahid Iqbal et al.   FOOD HYDROCOLLOIDS

Application of high-pressure homogenization (HPH) to modify functional, structural and rheological properties of lentil (Lens culinaris) proteins

(2019) Furkan Turker Saricaoglu   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Self-Assembled Egg Yolk Peptide Micellar Nanoparticles as a Versatile Emulsifier for Food-Grade Oil-in-Water Pickering Nanoemulsions

(2019) Zhenya Du et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Improving the stability of oil-in-water emulsions by using mussel myofibrillar proteins and lecithin as emulsifiers and high-pressure homogenization

(2019) Yue Cha et al.   JOURNAL OF FOOD ENGINEERING

Encapsulation of Long‐Chain n ‐3 Polyunsaturated Fatty Acids Using Egg Yolk

(2019) Selene Gonzalez‐Toledo et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Role of lysophospholipids on the interfacial and liquid film properties of enzymatically modified egg yolk solutions

(2019) Dilek Gazolu-Rusanova et al.   FOOD HYDROCOLLOIDS

Molecular characteristics and foaming properties of ovalbumin-pullulan conjugates through the Maillard reaction

(2019) Long Sheng et al.   FOOD HYDROCOLLOIDS

Effect of enzymatic hydrolysis on heat stability and emulsifying properties of egg yolk

(2019) Yang Gao et al.   FOOD HYDROCOLLOIDS

Effects of spraying surfactants in a fluidised bed on the rehydration behaviour of milk protein isolate powder

(2019) Shaozong Wu et al.   JOURNAL OF FOOD ENGINEERING

Effects of high-intensity ultrasonic (HIU) treatment on the functional properties and assemblage structure of egg yolk

(2019) Yunxiao Xie et al.   ULTRASONICS SONOCHEMISTRY

Emulsifying stability of enzymatically hydrolyzed egg yolk granules and structural analysis

(2019) Qin Li et al.   FOOD HYDROCOLLOIDS

Effects of short-term fermentation with lactic acid bacteria on egg white: Characterization, rheological and foaming activities

(2019) Yawen Jiang et al.   FOOD HYDROCOLLOIDS

Interactions between lecithin and yolk granule and their influence on the emulsifying properties

(2019) Yimei Shen et al.   FOOD HYDROCOLLOIDS

Subcritical fluid extraction treatment on egg yolk: Product characterization

(2019) Yujie Su et al.   JOURNAL OF FOOD ENGINEERING

Chemical crosslinking improves the gastrointestinal stability and enhances nutrient delivery potentials of egg yolk LDL/polysaccharide nanogels

(2018) Mingyong Zhou et al.   FOOD CHEMISTRY

Characterization of high density lipoprotein from egg yolk and its ability to form nanocomplexes with chitosan as natural delivery vehicles

(2018) Mingyong Zhou et al.   FOOD HYDROCOLLOIDS

On the reversibility of ethanol-induced whey protein denaturation

(2018) Athanasios Nikolaidis et al.   FOOD HYDROCOLLOIDS

Effect of fish gelatin and gum arabic interactions on concentrated emulsion large amplitude oscillatory shear behavior and tribological properties

(2018) Mohammad Anvari et al.   FOOD HYDROCOLLOIDS

Effects of selected phosphate salts on gelling properties and water state of whole egg gel

(2018) Junhua Li et al.   FOOD HYDROCOLLOIDS

Physical stability and microstructure of rapeseed protein isolate/gum Arabic stabilized emulsions at alkaline pH

(2018) Qun Li et al.   FOOD HYDROCOLLOIDS

Alginate hydrogel beads as a carrier of low density lipoprotein/pectin nanogels for potential oral delivery applications

(2018) Mingyong Zhou et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Transparent and Edible Films from Ultrasound-Treated Egg Yolk Granules

(2017) Ismael Marcet et al.   Food and Bioprocess Technology

Development and characterization of egg yolk and egg yolk fractions edible films

(2017) Sandra Fuertes et al.   FOOD HYDROCOLLOIDS

Edible films from residual delipidated egg yolk proteins

(2017) Ismael Marcet et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Physicochemical and functional properties of livetins fraction from hen egg yolk

(2017) Meram Chalamaiah et al.   Food Bioscience

Effects of different polysaccharides on the formation of egg yolk LDL complex nanogels for nutrient delivery

(2016) Mingyong Zhou et al.   CARBOHYDRATE POLYMERS

Physicochemical properties and antioxidant potential of phosvitin–resveratrol complexes in emulsion system

(2016) Xiang Duan et al.   FOOD CHEMISTRY

Low density lipoprotein/pectin complex nanogels as potential oral delivery vehicles for curcumin

(2016) Mingyong Zhou et al.   FOOD HYDROCOLLOIDS

Comparison of flow behavior and physicochemical characteristics of low-cholesterol mayonnaises produced with cholesterol-reduced egg yolk

(2016) M. Yüceer et al.   JOURNAL OF APPLIED POULTRY RESEARCH

Improving albumen thermal stability using succinylation reaction with octenyl succinic anhydride

(2016) Charlwit Kulchaiyawat et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Egg yolk granules as low-cholesterol replacer of whole egg yolk in the preparation of gluten-free muffins

(2015) Ismael Marcet et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Egg yolk plasma: Separation, characteristics and future prospects

(2015) Amanda Laca et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Improved the emulsion stability of phosvitin from hen egg yolk against different pH by the covalent attachment with dextran

(2014) Haiying Chen et al.   FOOD HYDROCOLLOIDS

Egg yolk granules: Separation, characteristics and applications in food industry

(2014) Amanda Laca et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Combined Effects of Enzymatic Treatment and Spray Drying on the Functional Properties of Egg Yolk Main Fractions Granules and Plasma

(2013) Thomas Strixner et al.   DRYING TECHNOLOGY

Egg yolk hydrolysed granules: Characteristics, rheological properties and applications

(2013) Janire Orcajo et al.   FOOD AND BIOPRODUCTS PROCESSING

Egg yolk: structures, functionalities and processes

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

Effect of phosvitin on lipid and protein oxidation in ground beef treated with high hydrostatic pressure

(2013) Samooel Jung et al.   MEAT SCIENCE

Stability and Rheological Properties of Egg Yolk Granule Stabilized Emulsions with Pectin and Guar Gum

(2010) E. Alben Ercelebi et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Influencing emulsifying properties of egg yolk by enzymatic modification by phospholipase D from Streptomyces chromofuscus

(2009) Waldemar Buxmann et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Egg yolk protein modification by controlled enzymatic hydrolysis for improved functionalities

(2009) Guang Wang et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Rheological properties, stability and sensory evaluation of low-cholesterol mayonnaises prepared using egg yolk granules as emulsifying agent

(2009) A. Laca et al.   JOURNAL OF FOOD ENGINEERING

Oil-in-water emulsion properties of egg yolk: Effect of enzymatic modification by phospholipase A2

(2008) Katharina Daimer et al.   FOOD HYDROCOLLOIDS

The role of metal ions in emulsion characteristics and flocculation behaviour of phosvitin-stabilised emulsions

(2007) Oscar Castellani et al.   FOOD HYDROCOLLOIDS