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
Changes of Potent Odorants in Salted Duck Egg Yolk before and after Roasting. [PDF]
MoleculesHao X, Liang M, Xin R, Liu Y.
europepmc +3 more sources
Foods, 2021 The present study aimed to evaluate the effect of supplementing the diet of laying hens with linseed meal and carotenoids from different sources on egg characteristics, yolk fatty acid and carotenoid profile, and lipid peroxidation.
T. Panaite +5 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
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
doaj +1 more source
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
doaj +1 more source
Journal of Food Science, 2020 Phosvitin, one of the most noteworthy bioactive components of hen egg yolk, is an amphiphilic protein that stands out with its unique composition and functionality in the food industry and health.
Birsen Yılmaz, D. Aǧagündüz
semanticscholar +1 more source
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
doaj +1 more source
Determination of the gelation mechanism of freeze-thawed hen egg yolk
Journal of Agricultural and Food Chemistry, 2015 Carmen Au
openalex +3 more sources
Egg Production in the Boxelder Bug \u3ci\u3eBoisea Trivittata\u3c/i\u3e (Hemiptera: Rhopalidae) [PDF]
, 2018 Boxelder bug females emerged from overwintering sites in the spring and rapidly provisioned eggs with yolk materials. Five discrete egg stages were identified based on egg size, protein content, and degree of chorion sclerotization.
Grimnes, Karin A +2 more
core +2 more sources