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References from Differential mechanisms of saccharides in mitigating heat-induced aggregation of liquid egg yolk: a comparative study on rheological, functional, and structural properties. Local targets link to admitted publications; unresolved targets remain external evidence.
A review on understanding of egg yolk as functional ingredients
10.55251/jmbfs.4627 · 2022 · External reference
The golden egg: nutritional value, bioactivities, and emerging benefits for human health
10.3390/nu11030684 · 2019 · 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
Perspectives on lecithin from egg yolk: extraction, physicochemical properties, modification, and applications
10.3389/fnut.2022.1082671 · 2023 · External reference
Phenotypic, genotypic, and resistome of mesophilic spore-forming bacteria isolated from pasteurized liquid whole egg
10.1016/j.foodres.2024.114215 · 2024 · External reference
10.1016/j.foodres.2025.117929
10.1016/j.foodres.2025.117929 · 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
Stabilization of β-lactoglobulin by polyols and sugars against temperature-induced denaturation involves diverse and specific structural regions of the protein
10.1016/j.foodchem.2017.04.132 · 2017 · External reference
10.1016/j.ijbiomac.2013.09.050
10.1016/j.ijbiomac.2013.09.050 · External reference
10.1016/j.foodhyd.2025.111343
10.1016/j.foodhyd.2025.111343 · External reference
Highly stable high internal phase emulsion fabricated via the complexation of egg yolk granules and salted egg whites
10.1016/j.foodchem.2025.147490 · 2026 · External reference
Tracking transformation behavior of soluble to insoluble components in liquid egg yolk under heat treatment and the intervention effect of xylitol
10.1016/j.ijbiomac.2023.127272 · 2024 · External reference
Preservation of supramolecular structure and technofunctionality in egg yolk granules via cryogenic processing
10.1016/j.ijbiomac.2025.149597 · 2026 · 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
Effects of freezing on the gelation behaviors of liquid egg yolks affected by saccharides: thermal behaviors and rheological and structural changes
10.1016/j.psj.2024.103657 · 2024 · External reference
Effects of flexibility and surface hydrophobicity on emulsifying properties: ultrasound-treated soybean protein isolate
10.1016/j.lwt.2021.110881 · 2021 · External reference
Effect of non-sodium salt substitution on the coagulation behavior of egg yolk: analyzing egg yolk, plasma, and granule components during pickling
10.1016/j.foodchem.2026.148759 · 2026 · External reference
10.1016/j.foodchem.2026.148573
10.1016/j.foodchem.2026.148573 · External reference
The effect of CaCl2 on water migration, rheological properties, aggregation behavior and protein structure in rapidly salted separated egg yolk plasma and granules
10.1016/j.psj.2024.104279 · 2024 · External reference
Mechanistic differences in the effects of sucrose and sucralose on the phase stability of lysozyme solutions
10.1016/j.molliq.2020.115245 · 2021 · External reference
Interventional effect of compound sugar and salt on the thermal instability behavior of liquid egg yolk
10.1111/1750-3841.16792 · 2023 · External reference
Microfluidization of liquid egg yolk: modelling of rheological characteristics and interpretation of flow behavior under a pipe flow
10.1016/j.ifset.2022.103119 · 2022 · External reference
10.1007/978-3-030-27134-3
10.1007/978-3-030-27134-3 · External reference
Changes in egg yolk gelation behaviour and mechanisms during freezing
10.1016/j.lwt.2021.112223 · 2021 · External reference
Redistribution and fusion of protein-lipid assemblies within the egg yolk sphere under slight non-destructive deformation causing a change in thermal gel properties
10.1016/j.foodchem.2024.140577 · 2024 · External reference
10.1016/b978-0-12-815251-5.00014-1
10.1016/b978-0-12-815251-5.00014-1 · External reference
Improving emulsion formation, stability and performance using mixed emulsifiers: a review
10.1016/j.cis.2017.12.001 · 2018 · External reference
Effect on heat treatment on the physical stability, interfacial tension and in vitro digestion of whey protein-stabilized ω-6/ω-3 fatty acid balanced pumpkin seed oil complex condensate
10.1016/j.foodhyd.2024.110728 · 2025 · External reference
Effects of γ-aminobutyric acid on freshness and processing properties of eggs during storage
10.1016/j.foodres.2022.111443 · 2022 · External reference
Application of preheating treatment in up- and down-regulating the glycation process of dietary proteins
10.1016/j.foodhyd.2019.105264 · 2020 · External reference
Design of multi-functional protein-based emulsifiers by conjugation and complexation for improved performance
10.1016/j.foodhyd.2026.112453 · 2026 · External reference
Susceptibility of whey protein isolate to oxidation and changes in physicochemical, structural, and digestibility characteristics
10.3168/jds.2015-9814 · 2015 · 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
Exploring the relationship between protein secondary structures, temperature-dependent viscosities, and technological treatments in egg yolk and LDL by FTIR and rheology
10.1016/j.foodchem.2014.10.084 · 2015 · External reference
Analysis of the influencing mechanism of low-frequency alternating magnetic field-assisted freezing on oxidative and structural attributes of pork myofibrillar proteins based on proteomic changes
10.1016/j.foodchem.2024.142537 · 2025 · External reference
A method to probe protein structure from UV absorbance spectra
10.1016/j.ab.2019.113450 · 2019 · External reference
Probing the interaction between selected furan derivatives and porcine myofibrillar proteins by spectroscopic and molecular docking approaches
10.1016/j.foodchem.2022.133776 · 2022 · External reference
Cryoprotective role of saccharides in frozen egg yolks: water/ice tailoring effect and improved freeze-thaw stability
10.1016/j.foodhyd.2023.109161 · 2023 · External reference
Sugar alcohols as cryoprotectants of egg yolk: inhibiting crystals and interactions
10.1016/j.jfoodeng.2022.111360 · 2023 · External reference
10.1016/j.carres.2020.108114
10.1016/j.carres.2020.108114 · External reference
Stability of low density lipoprotein particles affect the formation of off-flavor in thermal egg yolk
10.1016/j.foodres.2022.111029 · 2022 · External reference
Improving effect of disaccharides and maltodextrin on preparationof egg yolk powder by microwave-assisted freeze-drying: functional properties, structuralproperties, and retention rate of active IgY
10.1016/j.foodchem.2022.134626 · 2023 · External reference
