Results 151 to 160 of about 41,196 (168)

Determination of Egg Yolk in Egg White

Industrial & Engineering Chemistry Analytical Edition, 1946
J.H Cook, V.C. Mehlenbacher
openaire   +1 more source

Effect of pH and salt concentration on the solubility and density of egg yolk and plasma egg yolk

LWT - Food Science and Technology, 2007
Jane SÉLIA DOS REIS Coimbra, Edwin E García Rojas, Luis Antonio Minim   +2 more
exaly  

Studies on Egg Yolk Proteins

The Journal of Biochemistry, 1957
openaire   +1 more source

Characteristics of gelling and water holding properties of hen egg white/yolk gel with NaCl addition

Food Hydrocolloids, 2018
Junhua Li, Chenying Wang, Yujie Su
exaly  

How Can the Value and Use of Egg Yolk Be Increased?

Journal of Food Science, 2019
D U Ahn
exaly  

Unheated Egg-Yolk Media

Science, 1919
openaire   +2 more sources

Egg-yolk peritonitis

2022
Cynthia M. Faux, Marcie L. Logsdon
openaire   +1 more source

Egg yolk and egg yolk fractions as key ingredient for the development of a new type of gels

International Journal of Gastronomy and Food Science, 2016
Amanda Laca, Benjamin Paredes, Manuel Rendueles   +2 more
exaly  

Egg-Yolk Proteins

The Journal of Nutrition, 1932
T.H. Jukes, H.D. Kay
openaire   +1 more source

Egg yolk granules as low-cholesterol replacer of whole egg yolk in the preparation of gluten-free muffins

LWT - Food Science and Technology, 2015
Ismael Marcet, Benjamin Paredes
exaly