Concepedia

Egg Albumen Processing

Egg Albumen Processing is the systematic refinement and stabilization of egg white proteins through physical, chemical, or enzymatic methods to enhance functional properties such as foaming, gelling, or emulsification for use in food and biotechnological applications.

22

Publications

570

Citations

71

Authors

23

Institutions

Publications per year

2017–2026

6

Parents

Publications

22

Structuring and texturing gluten-free pasta: egg albumen or whey proteins?

Alessandra Marti, Alberto Barbiroli, Mauro Marengo et al. · European Food Research and Technology · 2013 · 84 citations · Full text

, , +16

Chemical Method for Determination of Carbon Dioxide Content in Egg Yolk and Egg Albumen

K.M. Keener, J.D. Lacrosse, J.K. Babson · Poultry Science · 2001 · 47 citations · Full text

, , +17

The significance of critical processing steps in the production of dried egg albumen powder on gel textural and foaming properties

Marianne Hammershøj, Lars V Peters, Henrik J. Andersen · Journal of the Science of Food and Agriculture · 2004 · 46 citations · Full text

, , +17

Dry‐pasteurization of egg albumen powder in a fluidized bed. II. Effect on functional properties: gelation and foaming

Marianne Hammershøj, Hans Rasmussen, Jan H. Carstens et al. · International Journal of Food Science & Technology · 2005 · 33 citations

, , +16

Food safety implication: Certain antibiotics may rapidly contaminate egg albumen during the process of its formation

D.J. Donoghue, Herman Hairston · British Poultry Science · 2000 · 32 citations

, , +17

1–5 of 22

Authors

71

  1. MH
    Marianne Hammershøj

    Aarhus University, Denmark

    3 publications · 97 citations

    3

    h-index

  2. HP
    Henrik Pedersen

    Rutgers, The State University of New Jersey, United States

    2 publications · 51 citations

    2

    h-index

  3. HR
    Hans Rasmussen

    2 publications · 51 citations

    2

    h-index

  4. MY
    Muhammed Yüceer

    Çanakkale Onsekiz Mart Üniversitesi, Türkiye

    2 publications · 24 citations

    2

    h-index

  5. JH
    Jan H. Carstens

    Aarhus University, Denmark

    2 publications · 51 citations

    2

    h-index

1–5 of 71

Institutions

23

  1. National Taiwan University

    Taipei, Taiwan

    2 h-index

    5 publications

    145 citations

  2. Çanakkale Onsekiz Mart Üniversitesi

    Çanakkale, Türkiye

    2 h-index

    4 publications

    48 citations

  3. National Veterinary Research Institute

    Puławy, Poland

    1 h-index

    7 publications

    126 citations

  4. Oregon State University

    Corvallis, United States

    1 h-index

    1 publications

    20 citations

  5. Thammasat University

    Bangkok, Thailand

    1 h-index

    1 publications

    16 citations

  6. Diponegoro University

    Semarang, Indonesia

    1 h-index

    2 publications

    46 citations

  7. State University of Semarang

    Semarang, Indonesia

    1 h-index

    3 publications

    54 citations

  8. Universitas Negeri Surabaya

    Surabaya, Indonesia

    1 h-index

    3 publications

    54 citations

1–8 of 23

Venues

  1. 3

    h-index

  2. Poultry Science

    3 publications · 87 citations

    3

    h-index

  3. 2

    h-index

  4. European Food Research and Technology

    1 publications · 84 citations

    1

    h-index

  5. Food Science and Technology

    1 publications · 18 citations

    1

    h-index

1–5