Injections of Yolk of Egg for Tuberculosis [PDF]
The American Journal of the Medical Sciences, 1903 n ...
T. BAYLE
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Research note: Changes in chicken egg yolk metabolome during its spray drying and storage [PDF]
Poultry ScienceThe differences in metabolites between fresh egg yolk (FEY), spray-dried egg yolk powder (SEY), and stored egg yolk powder (S-SEY) were quantitatively compared through metabolomic analysis. Total of 1004 metabolites were identified in the three groups of
Beibei Wang +6 more
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Journal of Dairy Science, 1958 Summary The average length of time that a +3 motility was maintained in egg yolk-citrate-glycine, egg yolk-glycine, and egg yolk-citrate, was 14.7, 13.9, and 6.8 days, respectively, for bovine sperm; 6.8, 8.8, and 3.5 days, respectively, for buffalo sperm; and 17.2, 8.0, and 4.4 days for ram sperm.
S.K. Saha, R.B. Singh
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Effect of Low-Density Lipoprotein (LDL) and High-Density Lipoprotein (HDL) on Frozen Gelation of Egg Yolk [PDF]
FoodsThis study aimed to investigate the roles of low-density lipoprotein (LDL) and high-density lipoprotein (HDL) in the gelatinization behavior of egg yolk, as well as the underlying mechanisms of action.
Junze Yuan +4 more
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The effect of CaCl2 on water migration, rheological properties, aggregation behavior and protein structure in rapidly salted separated egg yolk plasma and granules [PDF]
Poultry Science: This research investigated the effects of CaCl2 on the aggregation behavior and protein structure of egg yolk plasma and granules after fast salting. The addition of CaCl2 to the salt solution decreased T23, D [4,3] and the absolute value of the zeta ...
Yaotong Liu, Longyuan Zhang, Yujie Chi
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Improved strategy for large scale isolation of sialylglycopeptide (SGP) from egg yolk powder [PDF]
MethodsX, 2019 Chicken egg yolk is an easily available source for the isolation of sialylglycopeptides (SGP) carrying homogenous biantennary N-glycans. This approach has gained much attention in the last decade since these SGPs can easily be used for the semi-synthesis
Kathirvel Alagesan, Daniel Kolarich
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Effects of different temperatures on the physicochemical characteristics, microstructure and protein structure of preserved egg yolk [PDF]
Food Chemistry: XTo clarify the mechanism of lower temperatures promoted the solidification of preserved egg yolk, the effects of temperature (4 °C, 10 °C and 25 °C) on the physicochemical properties, microstructure and protein structure of preserved egg yolk were ...
Xianlong Luo +7 more
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Effect of Ultrasound-Assisted Chitosan Treatment on Emulsification Properties of Liquid Egg Yolk and Structure of Egg Yolk Proteins [PDF]
Shipin Kexue, 2023 In order to develop special liquid egg yolk for making of egg tart, the effects of ultrasound-assisted chitosan treatment on the emulsification properties of liquid egg yolk and structure of egg yolk proteins were investigated in this study.
MA Jie, YANG Xiaoxue, CHI Yujie, CHI Yuan
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Research Progress on the Effects of Different Treatments on the Microstructure and Properties of Egg Yolk and Its Components [PDF]
Shipin Kexue, 2023 Egg yolk is rich in nutrition and complex in structure. Its major components are egg yolk granules (EYGs) and egg yolk plasma (EYP). The physicochemical properties and microstructures of egg yolk and its components are greatly affected by different ...
YANG Jianrong, LIU Jiahan, WANG Yuemeng, WU Yue, JIAO Han, LÜ Jianhao, LI Xin
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