Concepedia

Egg Drying

Egg Drying is a food preservation and egg-processing operation in which water is removed from liquid egg (whole egg, yolk, and/or albumen) by controlled application of heat and/or reduced pressure to produce microbiologically stable, free-flowing dried egg products with retained nutritional and functional properties and extended shelf life.

207

Publications

7.8K

Citations

600

Authors

215

Institutions

Publications per year

2017–2026

27

Variants

Egg Dehydration

Parents

Children

Publications

207

Drying of eggplant and selection of a suitable thin layer drying model

Can Ertekin · Journal of Food Engineering · 2003 · 714 citations

, , +10

Vacuum drying characteristics of eggplants

Long Wu, Takahiro Orikasa, Yukiharu Ogawa et al. · Journal of Food Engineering · 2007 · 178 citations

, , +8

Improvement of emulsifying properties of egg white proteins by the attachment of polysaccharide through Maillard reaction in a dry state

Akio Kato, Kazuaki. Minaki, Kunihiko Kobayashi · Journal of Agricultural and Food Chemistry · 1993 · 177 citations

, , +14

Modelling of the drying of eggplants in thin-layers

Ebru Kavak Akpınar, Yaşar Bíçer · International Journal of Food Science & Technology · 2005 · 168 citations

, , +17

New approach to improve the gelling and surface functional properties of dried egg white by heating in dry state

Akio Kato, Hisham R. Ibrahim, Hiroyuki Watanabe et al. · Journal of Agricultural and Food Chemistry · 1989 · 148 citations

, , +15

1–5 of 207

Authors

600

  1. OC
    O.J. Cotterill

    University of Missouri, United States

    7 publications · 136 citations

    7

    h-index

  2. FK
    Figen Kaymak‐Ertekin

    Ege University, Türkiye

    5 publications · 220 citations

    5

    h-index

  3. BK
    Banu Koç

    Ege University, Türkiye

    5 publications · 220 citations

    5

    h-index

  4. MK
    Mehmet Koç

    Adnan Menderes University, Türkiye

    5 publications · 220 citations

    5

    h-index

  5. MF
    María Fiorenza Caboni

    University of Bologna, Italy

    4 publications · 177 citations

    4

    h-index

1–5 of 600

Institutions

215

  1. University of Missouri

    Columbia, United States

    8 h-index

    24 publications

    418 citations

  2. Jiangnan University

    Wuxi, China

    6 h-index

    23 publications

    570 citations

  3. State Key Laboratory of Food Science and Technology

    Wuxi, China

    6 h-index

    22 publications

    544 citations

  4. Ege University

    Izmir, Türkiye

    5 h-index

    18 publications

    840 citations

  5. Western Regional Research Center

    Albany, United States

    4 h-index

    9 publications

    323 citations

  6. Universitat Politècnica de València

    Valencia, Spain

    4 h-index

    17 publications

    1.3K citations

  7. Cornell University

    Ithaca, United States

    4 h-index

    9 publications

    154 citations

  8. University of Molise

    Campobasso, Italy

    4 h-index

    10 publications

    532 citations

1–8 of 215

Venues

  1. Journal of Food Science

    JFS · 21 publications · 656 citations

    15

    h-index

  2. Drying Technology

    16 publications · 635 citations

    14

    h-index

  3. Poultry Science

    14 publications · 289 citations

    12

    h-index

  4. Journal of Food Engineering

    9 publications · 1.2K citations

    9

    h-index

  5. Food Hydrocolloids

    8 publications · 366 citations

    8

    h-index

1–5