Over the years, the production of eggs has increased tremendously, with an estimated
global egg production of 9.7 billion by 2050. Further processing of shell eggs to egg …

Frozen egg yolk has the advantages of high nutritional value, convenient transportation, and
long-term storage; however, freezing causes gelation of egg yolk, resulting in the …

Background Egg yolk is a nutrient-rich ingredient widely utilized in various food products
including mayonnaise, salad dressings and cakes. Freezing could address the issue of …

Thermal behaviours of egg yolks were investigated by monitoring rheological properties,
aggregation and structural characteristics. Changes of consistency index (K) and flow index …

The aim of this study was to determine the changes in freezing-induced egg yolk gelation
behaviour and mechanism. The rheological properties, particle size, moisture distribution …

Egg yolk will undergo gelation when it is stored below− 6° C due to protein denaturation and
aggregation. In this study, the cryoprotective effects of sugar alcohols with various molecular …

Liquid egg yolk (LEY) is a kind of thermally sensitive food ingredient, and the heat treatment
involved in pasteurization and processing causes its denaturation, viscosity increase and …

Xylitol and NaCl were studied as alternative inhibitors of gelation in frozen egg yolks,
considering the current dietary preference for low salt and low sucrose intake. The effects of …

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 …

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) …