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 …

Diabetes is a metabolic disorder characterized by hyperglycemia and is a disease with an
increasing prevalence. Hyperglycemia triggers abnormalities in the metabolism of …

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 …

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) …

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 …

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 …

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 …

To investigate the effect of glucose on the protein structure, physicochemical and processing
properties of liquid whole eggs (LWE) under homogenization, different concentrations of …

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 …

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 …