Sugar alcohols as cryoprotectants of egg yolk: Inhibiting crystals and interactions

Gelation behavior of egg yolk under physical and chemical induction: A review

(2021) Yan Zhao et al.   FOOD CHEMISTRY

Cryoprotective characteristics of different sugar alcohols on peeled Pacific white shrimp (Litopenaeus vannamei) during frozen storage and their possible mechanisms of action

(2020) Bin Zhang et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Biological Activities of Egg Yolk Lipids: A Review

(2020) Nanhai Xiao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Microstructure change in whole egg protein aggregates upon freezing: Effects of freezing time and sucrose addition

(2020) Bowen Fang et al.   JOURNAL OF FOOD ENGINEERING

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

Effects of pH and NaCl on the physicochemical and interfacial properties of egg white/yolk

(2018) Junhua Li et al.   Food Bioscience

The use of high hydrostatic pressure to generate folate-enriched extracts from the granule fraction of hen’s egg yolk

(2017) Nassim Naderi et al.   FOOD CHEMISTRY

Effect of a multiple freeze-thaw process on structural and foaming properties of individual egg white proteins

(2017) Xiang Duan et al.   FOOD CHEMISTRY

Effects of high intensity ultrasound modification on physicochemical property and water in myofibrillar protein gel

(2017) Ziye Zhang et al.   ULTRASONICS SONOCHEMISTRY

Development of a low resolution 1 H NMR spectroscopic technique for the study of matrix mobility in fresh and freeze-thawed hen egg yolk

(2016) Carmen Au et al.   FOOD CHEMISTRY

Rheological and textural properties in a bakery product as a function of the proportions of the egg yolk fractions: Discussion and modelling

(2016) Ismael Marcet et al.   FOOD HYDROCOLLOIDS

Changes in gel characteristics of egg white under strong alkali treatment

(2015) Zhangyi Chen et al.   FOOD HYDROCOLLOIDS

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

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

Sugar alcohols – Multifunctional agents in the freeze casting process of foods

(2015) P.T.N. Nguyen et al.   JOURNAL OF FOOD ENGINEERING

Effect of ultrasound irradiation on ice crystal size distribution in frozen agar gel samples

(2013) Hossein Kiani et al.   Innovative Food Science & Emerging Technologies

Ice crystal interspacing in frozen foods

(2013) R.G.M. van der Sman et al.   JOURNAL OF FOOD ENGINEERING

Egg yolk: structures, functionalities and processes

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

Small-Strain Dynamic Rheology of Food Protein Networks

(2010) Michael H. Tunick   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY