Results 271 to 280 of about 115,027 (305)

Gelation behavior of egg yolk under physical and chemical induction: A review

Food Chemistry, 2021
Yan Zhao, Mingsheng Xu, Yonggang Tu
exaly  

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

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

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

Ultrasonics Sonochemistry, 2020
Jinqiu Wang, Di Wu, Zhaoxia Cai
exaly  

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

Food Chemistry, 2021
Fang Geng, Jinqiu Wang
exaly  

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

Food Chemistry, 2023
Qi Song, Xuebo Liu, Xiang Duan
exaly  

Studies on the antigenicity of egg yolk

Journal of Allergy, 1957
R H, TODD, W A, HOWARD, B P, LAFSKY, C A, WEBB, S I, WOLF   +4 more
openaire   +2 more sources

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

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

Food Hydrocolloids, 2019
Junhua Li, Cuihua Chang, Yanjun Yang
exaly