Stability of low density lipoprotein particles affect the formation of off-flavor in thermal egg yolk

Characterization of key off-odor compounds in thermal duck egg gels by GC-olfactometry-MS, odor activity values, and aroma recombination

(2021) Liuyang Ren et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Changes in volatile flavor compounds of peppers during hot air drying process based on headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS)

(2020) Shuai Ge et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Inhibition of Lipid and Protein Oxidation in Whey-Protein-Stabilized Emulsions Using a Natural Antioxidant: Black Rice Anthocyanins

(2020) Jianhua Yi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Use of egg yolk phospholipids to generate chicken meat odorants

(2019) De-Wei Chen et al.   FOOD CHEMISTRY

Changes in structure and flavor of egg yolk gel induced by lipid migration under heating

(2019) Xiao-le Xiang et al.   FOOD HYDROCOLLOIDS

SPME-GC-MS & metal oxide E-Nose 18 sensors to validate the possible interactions between bio-active terpenes and egg yolk volatiles

(2019) Mostafa Gouda et al.   FOOD RESEARCH INTERNATIONAL

Impact of thermal treatment on the rheological, microstructural, protein structures and extrusion 3D printing characteristics of egg yolk

(2019) Lilan Xu et al.   FOOD HYDROCOLLOIDS

Microfluidic investigation of the coalescence susceptibility of pea protein-stabilised emulsions: Effect of protein oxidation level

(2019) Emma B.A. Hinderink et al.   FOOD HYDROCOLLOIDS

Molecular aggregation and property changes of egg yolk low-density lipoprotein induced by ethanol and high-density ultrasound

(2019) Yunxiao Xie et al.   ULTRASONICS SONOCHEMISTRY

Observations using Phosphorus-31 nuclear magnetic resonance ( 31 P-NMR) of structural changes in freeze-thawed hen egg yolk

(2018) Hiroki Wakamatsu et al.   FOOD CHEMISTRY

Effect of kappa-carrageenan oligosaccharides on myofibrillar protein oxidation in peeled shrimp ( Litopenaeus vannamei ) during long-term frozen storage

(2018) Bin Zhang et al.   FOOD CHEMISTRY

Changes in physico-chemical properties, microstructure, protein structures and intermolecular force of egg yolk, plasma and granule gels during salting

(2018) Lilan Xu et al.   FOOD CHEMISTRY

Foaming characterization of fresh egg white proteins as a function of different proportions of egg yolk fractions

(2018) Xin Li et al.   FOOD HYDROCOLLOIDS

The effect of the packaging system and storage time on myofibrillar protein degradation and oxidation process in relation to beef tenderness

(2017) Małgorzata Moczkowska et al.   MEAT SCIENCE

Physicochemical and functional properties of livetins fraction from hen egg yolk

(2017) Meram Chalamaiah et al.   Food Bioscience

Identification of key volatiles responsible for aroma changes of egg white antioxidant peptides during storage by HS-SPME-GC-MS and sensory evaluation

(2017) Xingfang Li et al.   Journal of Food Measurement and Characterization

Flavor and stability of milk proteins

(2016) T.J. Smith et al.   JOURNAL OF DAIRY SCIENCE

Amino Acid Degradations Produced by Lipid Oxidation Products

(2015) Francisco J. Hidalgo et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Exploring the relationship between protein secondary structures, temperature-dependent viscosities, and technological treatments in egg yolk and LDL by FTIR and rheology

(2015) K. Blume et al.   FOOD CHEMISTRY

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

Odour quality of spray-dried hens’ egg powders: The influence of composition, processing and storage conditions

(2012) Cécile Rannou et al.   FOOD CHEMISTRY

Impact of freezing and thawing on the quality of meat: Review

(2012) Coleen Leygonie et al.   MEAT SCIENCE

Influence of Blanching and Grinding Process with Hot Water on Beany and Non-Beany Flavor in Soymilk

(2011) Yan-Chun Lv et al.   JOURNAL OF FOOD SCIENCE

Volatile flavours in raw egg yolk of hens fed on different diets

(2011) Ina Plagemann et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Protein oxidation in emulsified cooked burger patties with added fruit extracts: Influence on colour and texture deterioration during chill storage

(2010) Rui Ganhão et al.   MEAT SCIENCE

Protein oxidation in muscle foods: A review

(2010) Marianne N. Lund et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Bioactive proteins and peptides in pulse crops: Pea, chickpea and lentil

(2009) F. Roy et al.   FOOD RESEARCH INTERNATIONAL

Increase of Cholesterol Oxidation and Decrease of PUFA as a Result of Thermal Processing and Storage in Eggs Enriched with n-3 Fatty Acids

(2009) Mônica Roberta Mazalli 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

New Insights into the Structure of Apolipoprotein B from Low-Density Lipoproteins and Identification of a Novel YGP-like Protein in Hen Egg Yolk

(2008) Pascale Jolivet et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY