Physical characteristics of egg yolk granules and effect on their functionality
BM Oladimeji, R Gebhardt - Foods, 2023 - mdpi.com
Eggs are among the most nutritious foods in the world, a versatile ingredient in many food
applications due to their functional attributes such as foaming, emulsifying, and coloring …
applications due to their functional attributes such as foaming, emulsifying, and coloring …
[HTML][HTML] Encapsulation of Bioactive Compounds in Foods for Diabetics-Sources, Encapsulation Technologies, Market Trends and Future Perspectives–A Systematic …
Diabetes is a metabolic disorder characterized by hyperglycemia and is a disease with an
increasing prevalence. Hyperglycemia triggers abnormalities in the metabolism of …
increasing prevalence. Hyperglycemia triggers abnormalities in the metabolism of …
[HTML][HTML] Effect of ultra-high pressure homogenization on structural and techno-functional properties of egg yolk granule proteins
R Gaillard, D Gagnon, V Perreault, A Marciniak… - LWT, 2023 - Elsevier
The impact of ultra-high pressure homogenization (UHPH)(175 and 300 MPa, 1 and 4
passes) on the structure of egg yolk granule was evaluated to improve the techno-functional …
passes) on the structure of egg yolk granule was evaluated to improve the techno-functional …
Microfluidization of liquid egg yolk: Modelling of rheological characteristics and interpretation of flow behavior under a pipe flow
Aim of this research was to study the effects of microfluidization [103 (MEY1), 138 (MEY2),
172 (MEY3), and 207 (MEY4) MPa] on the rheological characteristics of liquid egg yolk (EY) …
172 (MEY3), and 207 (MEY4) MPa] on the rheological characteristics of liquid egg yolk (EY) …
[HTML][HTML] Ultra-high pressure homogenization does not impair the in vitro digestibility of egg yolk granule proteins
R Gaillard, V Richard, F Nadeau, V Perreault… - LWT, 2024 - Elsevier
Egg yolk granule is a promising ingredient in the food industry. Recent studies have shown
that ultra-high pressure homogenization (UHPH) improved the techno-functional properties …
that ultra-high pressure homogenization (UHPH) improved the techno-functional properties …
Epigallocatechin gallate modification of physicochemical, structural and functional properties of egg yolk granules
X Li, Y Wu, W Guan, J Yang, Y Wang - Food Chemistry, 2024 - Elsevier
The aim of this study was to prepare protein-polyphenol covalent complexes by treating egg
yolk granules (EYG) with alkali in the presence of epigallocatechin gallate (EGCG) and …
yolk granules (EYG) with alkali in the presence of epigallocatechin gallate (EGCG) and …
Effect and mechanism of Mn2+ on urease activity during anaerobic biological treatment of landfill leachate
H Liu, J Huang, H Zhang, S Xi, T Luo… - Environmental Science and …, 2024 - Springer
As a crucial hydrolytic enzyme, urease plays a vital role in anaerobic biological treatment. It
is well-known that manganese ions are abundant in landfill leachate, but their concentration …
is well-known that manganese ions are abundant in landfill leachate, but their concentration …
Effects of Glucose and Homogenization Treatment on the Quality of Liquid Whole Eggs
W Hu, Y Wu, H Chen, J Gao, P Tong - Foods, 2022 - mdpi.com
To investigate the effect of glucose on the protein structure, physicochemical and processing
properties of liquid whole eggs (LWE) under homogenization, different concentrations of …
properties of liquid whole eggs (LWE) under homogenization, different concentrations of …
Emerging Non-Thermal Food Processing Technologies: Editorial Overview
According to the statistics, there is a strong consumer trend towards high-quality and healthy
foods with “fresh-like” characteristics. On the other hand, thermal processing technologies …
foods with “fresh-like” characteristics. On the other hand, thermal processing technologies …
Étude de l'impact des ultra-hautes pressions d'homogénéisation sur la structure, les propriétés techno-fonctionnelles et la digestibilité du granule du jaune d'œuf
R Gaillard - 2023 - corpus.ulaval.ca
Résumé Le granule du jaune d'œuf se distingue du jaune d'œuf par sa faible teneur en
cholestérol. Il est également riche en protéines et en lipides et présente un potentiel …
cholestérol. Il est également riche en protéines et en lipides et présente un potentiel …