Concepedia

Egg Emulsion Stability

Egg Emulsion Stability is a physicochemical construct that denotes the resistance of egg-based emulsions to phase separation and coalescence under defined storage or processing conditions, distinguishing it from general emulsion stability by its specificity to egg-derived proteins and lipids.

42

Publications

1.6K

Citations

175

Authors

59

Institutions

Publications per year

2017–2026

21

Parents

Publications

42

Strong Stabilization of Amorphous Calcium Carbonate Emulsion by Ovalbumin: Gaining Insight into the Mechanism of ‘Polymer-Induced Liquid Precursor’ Processes

Stephan E. Wolf, Jork Leiterer, Vitaliy Pipich et al. · Journal of the American Chemical Society · 2011 · 156 citations · Full text

, , +13

Oxidative Stability of Egg and Soy Lecithin as Affected by Transition Metal Ions and pH in Emulsion

Guang Wang, Tong Wang · Journal of Agricultural and Food Chemistry · 2008 · 119 citations

, , +17

Aquafaba from commercially canned chickpeas as potential egg replacer for the development of vegan mayonnaise: recipe optimisation and storage stability

Vassilios Raikos, Helen E. Hayes, He Ni · International Journal of Food Science & Technology · 2019 · 117 citations · Full text

, , +15

High-temperature glycosylation of saccharides to modify molecular conformation of egg white protein and its effect on the stability of high internal phase emulsions

Fei Lu, Yujie Chi, Yuan Chi · Food Research International · 2023 · 78 citations

, , +17

A new insight into the influence of pH on the adsorption at oil-water interface and emulsion stability of egg yolk protein

Yaqin Yang, Haobo Jin, Yongguo Jin et al. · International Journal of Biological Macromolecules · 2023 · 70 citations

, , +11

1–5 of 42

Authors

175

  1. YJ
    Yongguo Jin

    Huazhong Agricultural University, China

    4 publications · 171 citations

    4

    h-index

  2. HJ
    Haobo Jin

    Huazhong Agricultural University, China

    3 publications · 144 citations

    3

    h-index

  3. GF
    G.W. FRONING

    University of Nebraska–Lincoln, United States

    2 publications · 72 citations

    2

    h-index

  4. LS
    Long Sheng

    Huazhong Agricultural University, China

    2 publications · 107 citations

    2

    h-index

  5. VR
    Vassilios Raikos

    University of Aberdeen, United Kingdom

    2 publications · 178 citations

    2

    h-index

1–5 of 175

Institutions

59

  1. Huazhong Agricultural University

    Wuhan, China

    5 h-index

    30 publications

    1.1K citations

  2. Northeast Agricultural University

    Harbin, China

    3 h-index

    19 publications

    657 citations

  3. Jiangnan University

    Wuxi, China

    2 h-index

    8 publications

    194 citations

  4. Kansas State University

    Manhattan, United States

    2 h-index

    3 publications

    64 citations

  5. Aristotle University of Thessaloniki

    Thessaloniki, Greece

    2 h-index

    4 publications

    140 citations

  6. Jilin University

    Changchun, China

    2 h-index

    17 publications

    770 citations

  7. University of Nebraska–Lincoln

    Lincoln, United States

    2 h-index

    5 publications

    157 citations

  8. State Key Laboratory of Food Science and Technology

    Wuxi, China

    2 h-index

    12 publications

    426 citations

1–8 of 59

Venues

  1. Food Hydrocolloids

    5 publications · 211 citations

    5

    h-index

  2. LWT

    4 publications · 124 citations

    4

    h-index

  3. Poultry Science

    3 publications · 88 citations

    3

    h-index

  4. Journal of Food Science

    JFS · 3 publications · 110 citations

    3

    h-index

  5. Food Chemistry

    4 publications · 118 citations

    3

    h-index

1–5