Egg yolk is a multifunctional ingredient in many food applications, as it binds interesting
functional attributes (foaming, coagulative, emulsifiying, colouring, etc. properties). Last …

This review presents the concepts involved in determining the density of foodstuffs, and
summarizes the volumetric determination techniques used to calculate true density and …

The effects of NaCl addition on the gelling and water holding properties of egg white/yolk
gels were studied via solubility, surface hydrophobicity, reduced sodium dodecyl sulfate …

In order to illuminate the forming process of salted egg, the effects of the brine solution with
different salt concentrations on the physicochemical properties, textural properties, and …

Edible insects emerged as an alternative source of high-quality proteins. Therefore, the
effect of an extraction procedure for the recovery of migratory locust (Locusta migratoria) …

In this study, we aimed to investigate the changes in gelation behavior of raw (without
heating) and cooked (with heating) salted egg yolks during pickling. Results indicated that …

Extraction of proteins from industrial residues is a potential source for animal feed. Alkaline
extraction combined with isoelectric precipitation may be a useful method for isolating …

Physicochemical and functional properties of freeze-dried egg powders (egg white, egg
yolk, and whole egg) from Japanese quail and white Leghorn chicken were studied …

Individual and synergistic effects of sodium chloride (NaCl) and sodium tripolyphosphate
(STPP) on the physicochemical and gelling properties of highly diluted liquid whole eggs …

Abstract Effects of the brine solution with different NaOH concentrations on the
physicochemical properties, intermolecular forces, and gel properties of duck egg whites …