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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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
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Effect of Hen Oviposition Time on some Egg Characteristics [PDF]
Journal of Animal and Poultry Production, 2019 Ovulation in chicken is the process of emergence the egg yolk by controlling the steroid hormones, which is followed by oviposition that influence by several factors. Egg yolk is a huge oocyte contains fat in water emulsion with about 50% dry weight, its
Shanga Aziz +5 more
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Characterization and Mechanism of Gel Deterioration of Egg Yolk Powder during Storage
Foods, 2023 Egg yolk forms have several health and industrial applications, but their storage characteristics and gel mechanisms have not been thoroughly studied. In order to investigate the relationship between the changes in structure and properties of egg yolk ...
Yang Tian, Songyi Lin, Zhijie Bao
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Lipid Oxidation and Shelf Life Prediction of Egg Yolk Powder during Accelerated Storage [PDF]
Shipin Kexue, 2023 Lipid oxidation is an important factor causing the quality deterioration of egg yolk powder. In this study, the lipid oxidation process of egg yolk powder was monitored during accelerated storage at 40, 50 or 60 ℃, and a shelf life prediction model was ...
SONG Ruihan, MA Yanqiu, CHI Yujie, CHI Yuan
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Research Progress in the Causes and Inhibition Methods for Egg Yolk Gelation Induced by Freezing [PDF]
Shipin KexueEgg yolk is a complex supramolecular system composed of diverse proteins with high nutritional value and outstanding functional characteristics. Cryopreservation is commonly used in the food industry as an effective way to prolong egg yolk shelf life and
YANG Tian, LI Fenghong, LI Xin, DONG Shijian, LI Shugang, HUANG Qun, HE Yu
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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
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Asian Pacific Journal of Reproduction, 2021 Objective: To evaluate the effect of cooling rates, selenium supplementation, and three semen extenders on cooled and frozen-thawed Saanen buck sperm.
Kambulu Lukusa +2 more
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Phenotypic Correlations Between Egg Quality Traits Amid the Laying Phase of Broiler Breeder Hens
Contemporary Agriculture, 2022 In order to determine phenotypic correlations between the quality traits of eggs from 41-week-old broiler breeder hens (Cobb 500), a total of 105 eggs suitable for incubation were analyzed using descriptive statistics and Pearson’s correlation ...
Vekić Marinko +2 more
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