Freeze-induced instability of food products causes substantial losses to food manufacturers
annually, and the inhibition of freeze damage is conducive to the development of frozen food …

This study investigated the microstructure, physicochemical properties, and digestibility of
plant-based egg yolk (PBEY) as a potential replacement for real egg yolk (REY). The PBEY …

Bivalent or trivalent metal salts can enhance the oil output and sandiness of salted eggs. We
added CaCl 2 to the salting solution to improve the quality of rapidly salted separated egg …

Liquid Egg yolk (LEY) tend to aggregate during pasteurization and lead to pipe blockage,
which has become a thorny problem in food industry. In this paper, the mechanism of two …

Monitoring and controlling the freezing process and thermal properties of foods is an
important means to understand and maintain product quality. Saccharides were used in this …

The heat sensitivity of egg yolk limits its application, and xylitol can improve its thermal
stability. The soluble and insoluble components of egg yolk and egg yolk containing xylitol …

In this study, the influence of compound sugar (glucose, sucrose, trehalose, and arabinose)
and compound sugar and salt (glucose, sucrose, trehalose, arabinose, and NaCl) on the …

Spray dried egg yolk powder (EYP) is a kind of food ingredient with high nutritional value.
However, its low solubility and insufficient emulsifying properties restrict its applications in …

In this study, the differences in the gelation, digestibility and release of antioxidant peptides
of egg white (EW)/yolk (EY) in boiled eggs prepared by different boiling times were …

The potential of potassium chloride (KCl) to be used as a substitute for sodium chloride
(NaCl) was studied by monitoring the effects of salt treatment on thermal behavior …