Results 281 to 290 of about 115,027 (305)

egg yolk

2009
openaire   +1 more source

Egg Yolk

2013
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  

Determination of Egg Yolk in Egg White

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

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

Food Hydrocolloids, 2019
Junhua Li, Cuihua Chang, Yujie Su
exaly  

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

Food Hydrocolloids, 2018
Junhua Li, Yujie Su, Yanjun Yang
exaly  

Studies on Egg Yolk Proteins

The Journal of Biochemistry, 1957
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 S R Coimbra, Luis A Minim
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