Results 141 to 150 of about 41,196 (168)

Evaluation of changes in egg yolk lipids during storage based on lipidomics through UPLC-MS/MS

Food Chemistry, 2023
Shiling Lu, Juan Dong
exaly  

Egg Yolk Lipids

2023
Fang Yang, Luyan Yu
openaire   +1 more source

Rheological Properties of Plain Egg Yolk, Salted Egg Yolk and Salted Whole Egg

Transactions of the ASAE, 1984
null John G. Pitsilis, null Donald B. Brooker, null O. J. Cotterill, null H. V. Walton   +3 more
openaire   +1 more source

Antioxidant activity of egg-yolk protein hydrolysates in a linoleic acid oxidation system

Food Chemistry, 2004
Senji Sakanaka, Noriyuki Ishihara
exaly  

Effect of enzymatic hydrolysis on heat stability and emulsifying properties of egg yolk

Food Hydrocolloids, 2019
Junhua Li, Cuihua Chang, Chenying Wang   +2 more
exaly  

egg yolk

2009
openaire   +1 more source

Characterization of mayonnaise properties prepared using frozen-thawed egg yolk treated with hydrolyzed egg yolk proteins as anti-gelator

Food Hydrocolloids, 2019
Tong Wang, Núria C Acevedo
exaly  

Egg Yolk

2013
openaire   +1 more source

Active oxygen scavenging activity of egg-yolk protein hydrolysates and their effects on lipid oxidation in beef and tuna homogenates

Food Chemistry, 2006
Senji Sakanaka
exaly  

Foaming characterization of fresh egg white proteins as a function of different proportions of egg yolk fractions

Food Hydrocolloids, 2019
Junhua Li, Cuihua Chang, Chenying Wang   +2 more
exaly