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References from Modification of liquid egg yolk with phospholipase <scp>A2</scp> ‐hydrolyzed yolk granules: thermal stability and interfacial characteristics. Local targets link to admitted publications; unresolved targets remain external evidence.
Physical characteristics of egg yolk granules and effect on their functionality
10.3390/foods12132531 · 2023 · External reference
Thermal processing of liquid egg yolks modulates physio‐chemical properties of mayonnaise
10.3390/foods11101426 · 2022 · External reference
Effects of pasteurization temperature and amino acids on the gelation behavior of liquid egg yolk: emphasizing rheology, gel properties, intermolecular forces and microstructure
10.1016/j.foodchem.2024.141508 · 2025 · External reference
Egg yolk granules and phosvitin. Recent advances in food technology and applications
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Quantitative lipidomic analysis of egg yolk, yolk granule, and yolk plasma
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Formation of natural egg yolk granule stabilized pickering high internal phase emulsions by means of NaCl ionic strength and pH change
10.3390/foods11020229 · 2022 · External reference
Exploring alternative and novel animal‐based protein emulsifiers for Pickering emulsions: structural and functional insights
10.1016/j.afres.2026.101935 · 2026 · External reference
Characterization of liquid egg yolks hydrolyzed by phospholipase: structure, thermal stability and emulsification properties
10.1016/j.foodres.2024.115325 · 2024 · External reference
Role of lysophospholipids on the interfacial and liquid film properties of enzymatically modified egg yolk solutions
10.1016/j.foodhyd.2019.105319 · 2020 · External reference
Impact of a treatment with phospholipase A2 on the physicochemical properties of hen egg yolk
10.1021/jf703641e · 2008 · External reference
Freeze‐thaw stability of emulsions made with native and enzymatically modified egg yolk fractions
10.1016/j.foodhyd.2021.107109 · 2022 · External reference
Freeze‐thaw stability of emulsions made with native and enzymatically modified egg yolk fractions
10.1016/j.foodhyd.2021.107109 · 2021 · External reference
Enhancing the thermal stability of mayonnaise via composite enzymatic hydrolysis of egg yolk
10.1007/s00217-025-04983-9 · 2026 · External reference
Egg yolk granules: separation, characteristics and applications in food industry
10.1016/j.lwt.2014.05.020 · 2014 · External reference
Egg yolk gels: sol‐gel transition and mechanical properties as affected by oleuropein enrichment
10.1016/j.foodhyd.2018.06.023 · 2018 · External reference
Effects of degree of hydrolysis (DH) on the functional properties of egg yolk hydrolysate with alcalase
10.1007/s13197-017-2504-0 · 2017 · External reference
Effects of pH and NaCl on the physicochemical and interfacial properties of egg white/yolk
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Regulatory effects of betaine on the heat‐induced aggregation and emulsifying properties of egg yolk plasma
10.1016/j.foodchem.2026.150571 · 2026 · External reference
Comparing frictional behaviour of plant and dairy proteins: case study on high protein concentration
10.1016/j.foodres.2025.116322 · 2025 · External reference
Tomato (Solanum lycopersicum) leaf juice as enzyme source: a study on the impact of endogenous proteases on plant proteins
10.1016/j.foodhyd.2024.110245 · 2024 · External reference
Changes in rheological behaviour and functional properties of hen's egg yolk induced by processing and fermentation with phospholipases
10.1111/j.1365-2621.2008.01847.x · 2009 · External reference
pH‐triggered synergy of phospholipase and protease: interfacial film reinforcement unlocks ultra‐thermostable egg yolk liquid
10.1016/j.foodchem.2026.148573 · 2026 · External reference
Co‐enzymatic hydrolysis enhanced thermal stability of mayonnaise
10.1016/j.fbio.2024.103945 · 2024 · External reference
Small‐strain dynamic rheology of food protein networks
10.1021/jf1016237 · 2011 · External reference
Oil‐in‐water emulsion properties of egg yolk: effect of enzymatic modification by phospholipase A
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Molecular interactions in gels prepared with egg yolk and its fractions
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Gelation behavior of egg yolk under physical and chemical induction: a review
10.1016/j.foodchem.2021.129569 · 2021 · External reference
Use of reconstitued yolk systems to study the gelation mechanism of frozen‐thawed hen egg yolk
10.1021/acs.jafc.7b04370 · 2018 · External reference
The thermal behavior of egg yolk involves lipoprotein instability
10.1016/j.jfoodeng.2022.111370 · 2023 · External reference
Emulsifying stability of enzymatically hydrolyzed egg yolk granules and structural analysis
10.1016/j.foodhyd.2019.105521 · 2020 · External reference
Mechanistic insights into the improved properties of mayonnaise from the changes in protein structures of enzymatic modification‐treated egg yolk
10.1039/d2ra04244d · 2022 · External reference
Effects of high‐pressure homogenization on structural and emulsifying properties of thermally soluble aggregated kidney bean (L.) proteins
10.1016/j.foodhyd.2021.106835 · 2021 · External reference
Effect of different cooking conditions on textural properties, protein physiochemical properties and microstructure of scallop adductor muscle
10.1016/j.foodchem.2022.133470 · 2022 · External reference
Mechanism of amino acid delay on thermal aggregation behavior of liquid egg yolk: thermal aggregation, water distribution, molecular structure
10.1016/j.foodhyd.2023.109453 · 2024 · External reference
Effect of sodium alginate and egg white protein combinations on the functional properties and structures of chicken myofibrillar protein
10.1016/j.foodres.2024.115071 · 2024 · External reference
Effects of phosphorylated ovalbumin on the quality of pork myofibrillar protein gel: an insight into gelling and physicochemical properties
10.1016/j.jfutfo.2023.06.006 · 2024 · External reference
Improvement of the gel properties and flavor adsorption capacity of fish myosin upon yeast ß‐glucan incorporation
10.1016/j.foodchem.2022.133766 · 2022 · External reference
Interactions between lecithin and yolk granule and their influence on the emulsifying properties
10.1016/j.foodhyd.2019.105510 · 2020 · External reference
Structural and chemical insights into egg yolk granule‐chitosan complex system: how pH‐modulation improve functional properties
10.1016/j.foodchem.2026.149398 · 2026 · External reference
Studies on the complex interactions of different egg yolk proteins and their roles on rheological properties and stability of high internal phase Pickering emulsions
10.1016/j.foodhyd.2024.110755 · 2025 · External reference
Molecular modeling of the interface of an egg yolk protein‐based emulsion
10.1063/5.0079883 · 2022 · External reference
Interactions and competitive adsorption effects in egg‐based products
10.1079/wps200419 · 2004 · External reference
Characterization of enzymatically modified liquid egg yolk: structural, interfacial and emulsifying properties
10.1016/j.foodhyd.2020.105763 · 2020 · External reference
Joint effects of enzymatic and high‐intensity ultrasonic on the emulsifying properties of egg yolk
10.1016/j.foodres.2022.111146 · 2022 · External reference
Effect of pH on the formation mechanisms, emulsifying properties and curcumin encapsulation of oat protein isolate‐high methoxy pectin complexes
10.1016/j.foodhyd.2023.109454 · 2024 · External reference
Effects of sonication on the physicochemical and functional properties of walnut protein isolate
10.1016/j.foodres.2018.01.060 · 2018 · External reference
Disturbing egg yolk protein structure via pH‐shifting treatment for interface reorganization: improving solubility to enhance oil‐water interface adsorption and emulsification properties
10.1016/j.foodchem.2024.142516 · 2025 · External reference
Generic diagramming platform (GDP): a comprehensive database of high‐quality biomedical graphics
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