Effect of yolk spheres as a key histological structure on the morphology, character, and oral sensation of boiled egg yolk gel.

[1]  Fengping An,et al.  Ultrasound-assisted succinylation comprehensively improved functional properties of egg white protein , 2022, LWT.

[2]  Guowen Zhang,et al.  Effects of ethanol treatment on the physicochemical properties, microstructure and protein structures of egg yolk gels. , 2022, Food chemistry.

[3]  Qiqi Li,et al.  Effect of salt penetration and water migration on cooked salted egg yolk gel during storage: Physicochemical properties, structural characteristics and flavor changes. , 2022, Food chemistry.

[4]  Yuangen Wu,et al.  Effect of catechin and tannins on the structural and functional properties of sodium alginate/gelatin/ poly(vinylalcohol) blend films , 2022, Food Hydrocolloids.

[5]  Y. Liu,et al.  Preparation, characterization and application of bacteriocin CAMT6 nanoliposomes using resveratrol as a novel stabilizer. , 2022, Food chemistry.

[6]  D. Ahn,et al.  Egg yolk lipids: separation, characterization, and utilization , 2022, Food Science and Biotechnology.

[7]  Hongbo Song,et al.  Gelatin-EGCG-high methoxyl pectin ternary complex stabilized W1/O/W2 double emulsions loaded with vitamin C: Formation, structure, stability, in vitro gastrointestinal digestion. , 2022, International journal of biological macromolecules.

[8]  Hongbo Song,et al.  Effect of ball milling-assisted glycosylation modification on the structure and foaming property of egg white protein. , 2022, Journal of food science.

[9]  T. Sanz,et al.  The role of oil concentration on the rheological properties, microstructure, and in vitro digestion of cellulose ether emulsions , 2022, Food Hydrocolloids.

[10]  Shasha Cheng,et al.  Water and lipid migration in salted duck eggs during storage with different packaging conditions as studied using LF-NMR and MRI techniques. , 2022, Journal of food science.

[11]  Yuying Fu,et al.  Effects of Calcium Chelators on Colloidal Stability and Interfacial Activity of Egg Yolk Granules , 2022, Food Biophysics.

[12]  Hongbo Song,et al.  Mechanism of effect of heating temperature on functional characteristics of thick egg white , 2022, LWT.

[13]  Y. Chi,et al.  Changes in egg yolk gelation behaviour and mechanisms during freezing , 2021 .

[14]  Y. Chi,et al.  Forces involved in freeze-induced egg yolk gelation: Effects of various bond dissociation reagents on gel properties and protein structure changes. , 2021, Food chemistry.

[15]  Bo Cui,et al.  Improvement of the textural characteristics of curdlan gel by the formation of hydrogen bonds with erythritol , 2021 .

[16]  Y. Chi,et al.  Influence of antigelation agents on frozen egg yolk gelation , 2021 .

[17]  Long Sheng,et al.  Impact of ozone-induced oxidation on the textural, moisture, micro-rheology and structural properties of egg yolk gels. , 2021, Food chemistry.

[18]  Yonggang Tu,et al.  Gelation behavior of egg yolk under physical and chemical induction: A review. , 2021, Food chemistry.

[19]  Meng Yang,et al.  Effect of glycation degree on the in vitro simulated gastrointestinal digestion: A promising formulation for egg white gel with controlled digestibility. , 2021, Food chemistry.

[20]  Y. Chi,et al.  Changes in gelation, aggregation and intermolecular forces in frozen-thawed egg yolks during freezing , 2020 .

[21]  Chen Li,et al.  Effect of salting on the water migration, physicochemical and textural characteristics, and microstructure of quail eggs , 2020 .

[22]  Huaying Du,et al.  Biological activities of egg yolk lipids: A review. , 2020, Journal of agricultural and food chemistry.

[23]  R. Singh,et al.  Characterization of egg white gel microstructure and its relationship with pepsin diffusivity , 2020, Food Hydrocolloids.

[24]  Yujie Su,et al.  Preparation and characterization of hen egg proteins-soybean protein isolate composite gels , 2019 .

[25]  Jianshe Chen,et al.  Topographic study of human tongue in relation to oral tribology , 2019, Food Hydrocolloids.

[26]  Jianshe Chen,et al.  A novel experimental set up for in situ oral lubrication measurements , 2019, Food Hydrocolloids.

[27]  Huaying Du,et al.  Changes in physico-chemical properties, microstructure and intermolecular force of preserved egg yolk gels during pickling , 2019, Food Hydrocolloids.

[28]  Huaying Du,et al.  Changes in physico-chemical properties, microstructure, protein structures and intermolecular force of egg yolk, plasma and granule gels during salting. , 2019, Food chemistry.

[29]  M. Ma,et al.  Influence of nanosilica on inner structure and performance of chitosan based films. , 2019, Carbohydrate polymers.

[30]  Shasha Cheng,et al.  Influence of salting processes on water and lipid dynamics, physicochemical and microstructure of duck egg , 2018, LWT.

[31]  Xu-Liang Nie,et al.  Changes in aggregation behavior of raw and cooked salted egg yolks during pickling , 2018, Food Hydrocolloids.

[32]  Yujie Su,et al.  Characteristics of gelling and water holding properties of hen egg white/yolk gel with NaCl addition , 2017 .

[33]  P. Oulego,et al.  Development and characterization of egg yolk and egg yolk fractions edible films , 2017 .

[34]  H. Jongh,et al.  Friction properties of oral surface analogs and their interaction with polysaccharide/MCC particle dispersions , 2014 .

[35]  M. Anton.  Egg yolk: structures, functionalities and processes. , 2013, Journal of the science of food and agriculture.

[36]  W. Visessanguan,et al.  Effects of salting processes and time on the chemical composition, textural properties, and microstructure of cooked duck egg. , 2011, Journal of food science.

[37]  Chia-Ling Jao,et al.  Oil exudation and histological structures of duck egg yolks during brining. , 2010, Poultry science.

[38]  K. Hsu,et al.  Histological structures of native and cooked yolks from duck egg observed by SEM and cryo-SEM. , 2009, Journal of agricultural and food chemistry.

[39]  E. Chung,et al.  Ultrastructural studies on oocyte development and vitellogenesis during oogenesis in female boleophthalmus pectinirostris , 2009 .

[40]  A. Ruiz,et al.  Study of the oxidative degradation of farmed salmon lipids by means of Fourier transform infrared spectroscopy. Influence of salting , 2004 .

[41]  W. Ko,et al.  Changes in yolk states of duck egg during long-term brining. , 1999, Journal of agricultural and food chemistry.

[42]  Masahiko Kobayashi,et al.  Microstructure of yolk from fresh eggs by improved method , 1997 .

[43]  Long Sheng,et al.  Impact of phosphates on heat-induced egg white gel properties: Texture, water state, micro-rheology and microstructure , 2021 .

[44]  Yongguo Jin,et al.  Changes in structure and flavor of egg yolk gel induced by lipid migration under heating , 2020 .