The thermal behavior of egg yolk involves lipoprotein instability

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

(2022) Liuyang Ren et al.   FOOD RESEARCH INTERNATIONAL

Effects of guar gum or xanthan gum addition in conjunction with pasteurization on liquid egg white

(2022) Jinyan Gao et al.   FOOD CHEMISTRY

Heat-induced aggregation kinetics of potato protein – Investigated by chromatography, calorimetry, and light scattering

(2022) David J. Andlinger et al.   FOOD CHEMISTRY

Effect of different sous-vide cooking conditions on textural properties, protein physiochemical properties and microstructure of scallop (Argopecten irradians) adductor muscle

(2022) Zi-Xuan Wu et al.   FOOD CHEMISTRY

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

(2021) Tao Fei et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

(2021) Junhua Li et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effects of high-pressure homogenization on structural and emulsifying properties of thermally soluble aggregated kidney bean (Phaseolus vulgaris L.) proteins

(2021) Zengwang Guo et al.   FOOD HYDROCOLLOIDS

The evolution of pork myosin aggregates and the relationship between aggregation modes and microstructures of O/W emulsions

(2021) Zongyuan Han et al.   FOOD HYDROCOLLOIDS

Changes in egg yolk gelation behaviour and mechanisms during freezing

(2021) Ruihong Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Steady and dynamic shear rheology as a toolfor evaluation of the interactions between egg white albumin and basil seed gum

(2020) Saeed Mirarab Razi et al.   RHEOLOGICA ACTA

Quantitative N-glycoproteomic analyses provide insights into the effects of thermal processes on egg white functional properties

(2020) Xin Liu et al.   FOOD CHEMISTRY

Physico-chemical and functional properties of microfluidized egg yolk

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

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

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

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

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

(2019) Monica Primacella 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 high-pressure homogenization on physicochemical, rheological and emulsifying properties of myofibrillar protein

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

Effect of food additives on egg yolk gelation induced by freezing

(2018) Monica Primacella et al.   FOOD CHEMISTRY

Alkaline pH-dependent thermal aggregation of chicken breast myosin: formation of soluble aggregates

(2018) Lingyun Li et al.   CyTA-Journal of Food

Effects of heat treatment on the emulsifying properties of pea proteins

(2016) Weiwei Peng et al.   FOOD HYDROCOLLOIDS

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

Impact of environment conditions on physicochemical characteristics of ovalbumin heat-induced nanoparticles and on their ability to bind PUFAs

(2015) Osvaldo E. Sponton et al.   FOOD HYDROCOLLOIDS

Thermophysical and rheological properties of liquid egg white and yolk during thermal pasteurization of intact eggs

(2014) Behzad Abbasnezhad et al.   Journal of Food Measurement and Characterization

Egg yolk: structures, functionalities and processes

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

Discrimination of Edible Vegetable Oil Adulteration with Used Frying Oil by Low Field Nuclear Magnetic Resonance

(2012) Qing Zhang et al.   Food and Bioprocess Technology

Effects of UV-C on physicochemical quality attributes and Salmonella enteritidis inactivation in liquid egg products

(2011) Poliana M. de Souza et al.   FOOD CONTROL

Stability and mechanism of whey protein soluble aggregates thermally treated with salts

(2011) K.N. Ryan et al.   FOOD HYDROCOLLOIDS

Evaluation of structural changes in raw and heated meat batters prepared with different lipids using Raman spectroscopy

(2011) Jun-Hua Shao et al.   FOOD RESEARCH INTERNATIONAL

Elucidation of structural changes in soy protein isolate upon heating by Raman spectroscopy

(2009) A. M. Herrero et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY