Concepedia

Egg Foaming Stability

Egg Foaming Stability is a functional property that denotes the capacity of egg-based foams to maintain their dispersed gaseous structure over time without significant coalescence, drainage, or collapse under specified conditions.

46

Publications

2.7K

Citations

169

Authors

55

Institutions

Publications per year

2017–2026

22

Parents

Publications

46

Influence of high-intensity ultrasound on foaming and structural properties of egg white

Long Sheng, Yibo Wang, Jiahui Chen et al. · Food Research International · 2018 · 226 citations

, , +13

Influence of treatment-induced modification of egg white proteins on foaming properties

Negar Gharbi, Mohsen Labbafi · Food Hydrocolloids · 2018 · 174 citations

, , +16

Effects of sucrose and sodium chloride on foaming properties of egg white proteins

Vassilios Raikos, Lydia Campbell, Stephen R. Euston · Food Research International · 2006 · 155 citations

, , +14

Foaming properties of egg white proteins affected by heat or high pressure treatment

Iesel Van der Plancken, Ann Van Loey, Marc Hendrickx · Journal of Food Engineering · 2006 · 143 citations

, , +14

A Method for the Measurement of Foam Formation and Stability

Lance G. Phillips, Z. Haque, J.E. Kinsella · Journal of Food Science · 1987 · 137 citations

, , +14

1–5 of 46

Authors

169

  1. LS
    Long Sheng

    Huazhong Agricultural University, China

    6 publications · 506 citations

    6

    h-index

  2. MM
    Meihu Ma

    Huazhong Agricultural University, China

    4 publications · 388 citations

    4

    h-index

  3. YS
    Yasushi Sato

    Nagoya University, Japan

    3 publications · 73 citations

    3

    h-index

  4. YS
    Yujie Su

    Jiangnan University, China

    3 publications · 186 citations

    3

    h-index

  5. JL
    Junhua Li

    Jiangnan University, China

    3 publications · 186 citations

    3

    h-index

1–5 of 169

Institutions

55

  1. Huazhong Agricultural University

    Wuhan, China

    9 h-index

    55 publications

    3.9K citations

  2. Nagoya University

    Nagoya, Japan

    4 h-index

    7 publications

    157 citations

  3. Jiangnan University

    Wuxi, China

    3 h-index

    19 publications

    1.2K citations

  4. State Key Laboratory of Food Science and Technology

    Wuxi, China

    3 h-index

    18 publications

    1.1K citations

  5. University of Massachusetts Amherst

    Amherst Center, United States

    2 h-index

    5 publications

    286 citations

  6. University of Tehran

    Tehran, Iran

    2 h-index

    4 publications

    448 citations

  7. National Research Centre

    Giza, Egypt

    2 h-index

    2 publications

    145 citations

  8. Shanxi Agricultural University

    Xiaodian, China

    1 h-index

    6 publications

    156 citations

1–8 of 55

Venues

  1. Food Hydrocolloids

    12 publications · 860 citations

    12

    h-index

  2. Journal of Food Science

    JFS · 6 publications · 265 citations

    6

    h-index

  3. LWT

    4 publications · 289 citations

    4

    h-index

  4. Agricultural and Biological Chemistry

    4 publications · 84 citations

    4

    h-index

  5. Journal of Food Engineering

    3 publications · 195 citations

    3

    h-index

1–5