Frontiers in Nutrition, 2023 Egg yolk lecithin has physiological activities as an antioxidant, antibacterial, anti-inflammatory, and neurologic, cardiovascular, and cerebrovascular protectant.
Feng Zhao +4 more
doaj +2 more sources
Foods, 2021 The chicken egg is one of nature’s flawlessly preserved biological products, recognized as an excellent source of nutrients for humans. Selenium (Se) is an essential micro-element that plays a key role in biological processes.
Aliyu Ibrahim Muhammad +4 more
doaj +2 more sources
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
doaj +3 more sources
Egg yolk-free cryopreservation of bull semen.
PLoS ONE, 2019 Egg yolk is a common ingredient of mammalian semen extender to protect sperm against initial cold shock. However, egg yolk has biosecurity risks. Our main objectives were to cryopreserve bull semen without egg yolk using exogenous cholesterol and to ...
Muhammad Anzar +2 more
doaj +2 more sources
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
doaj +2 more sources
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
doaj +1 more source
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
doaj +1 more source
Comparative Study on Foaming Properties of Egg White with Yolk Fractions and Their Hydrolysates
Foods, 2021 As an excellent foaming agent, egg white protein (EWP) is always contaminated by egg yolk in the industrial processing, therefore, decreasing its foaming properties.
Xin Li +4 more
doaj +1 more source
Egg yolk granules and phosvitin. Recent advances in food technology and applications
LWT, 2022 Egg yolk is consumed all around the world because of its nutritional and functional properties. It can easily be separated by centrifugation into two fractions, the egg yolk granules and plasma fractions.
Ismael Marcet +3 more
semanticscholar +1 more source
Research note : lyophilization of hyperimmune egg yolk : effect on antibody titer and protection of broilers against Campylobacter colonization [PDF]
, 2020 Oral administration of antibodies is a promising strategy against various infectious diseases. Previously, it was demonstrated that passive immunization by providing hyperimmune egg yolk through the feed reduces Campylobacter jejuni colonization in ...
Antonissen, Gunther +8 more
core +1 more source