Results 211 to 220 of about 42,800 (242)

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

Food Chemistry, 2023
Shiling Lu
exaly  

Effects of high-intensity ultrasonic (HIU) treatment on the functional properties and assemblage structure of egg yolk

Ultrasonics Sonochemistry, 2020
Meihu MA, Fang Geng, ZhaoXia Cai
exaly  

Egg yolk granules and phosvitin. Recent advances in food technology and applications

LWT - Food Science and Technology, 2022
Mario Díaz, Manuel Rendueles
exaly  

NUTRITIONAL ASPECTS OF EGG YOLK

Nutrition Reviews, 2009
O A, SCHJEIDE, M R, URIST
openaire   +2 more sources

Depolymerization of chicken egg yolk granules induced by high-intensity ultrasound

Food Chemistry, 2021
Fang Geng, Jinqiu Wang, Yunxiao Xie
exaly  

Investigation on physicochemical properties, sensory quality and storage stability of mayonnaise prepared from lactic acid fermented egg yolk

Food Chemistry, 2023
Xuebo Liu, Xiang Duan, Liangjie Tian
exaly  

Studies on Egg Yolk Proteins

The Journal of Biochemistry, 1957
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
Lekh Raj Juneja, Senji Sakanaka, Noriyuki Ishihara   +2 more
exaly  

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

Food Hydrocolloids, 2019
Nuria C Acevedo, Tong Wang
exaly