Concepedia

Egg Homogenization

Egg Homogenization is a processing method in egg technology that involves the mechanical disruption and uniform dispersion of egg components to achieve a consistent and stable emulsion, distinguishing it from other separation or pasteurization techniques by its focus on structural uniformity at the macro-molecular level.

7

Publications

260

Citations

34

Authors

13

Institutions

Publications per year

2017–2026

1

Parents

Publications

7

THE DIRECT ISOLATION OF THE MITOTIC APPARATUS

Daniel Mazia, J. M. Mitchison, Heitor Medina et al. · The Journal of Cell Biology · 1961 · 108 citations · Full text

, , +12

A two-step method for permeabilization of Drosophila eggs

Daniel V. Lynch, Ta‐Te Lin, Stanley P. Myers et al. · Cryobiology · 1989 · 37 citations

, , +6

Natural egg yolk emulsion as wall material to encapsulate DHA by two-stage homogenization: Emulsion stability, rheology analysis and powder properties

Xiaoyun Liu, Xinyue Zhang, Lixian Ding et al. · Food Research International · 2023 · 37 citations

, , +13

High pressure homogenization vs heat treatment: Safety and functional properties of liquid whole egg

Francesca Patrignani, Lucia Vannini, Sylvain Leroy Sado Kamdem et al. · Food Microbiology · 2013 · 34 citations · Full text

, , +13

Enabling egg white protein fractionation processes by pre-treatment with high-pressure homogenization

Janina Brand, Manuel Pichler, Ulrich Kulozik · Journal of Food Engineering · 2014 · 24 citations · Full text

, , +9

1–5 of 7

Authors

34

  1. FP
    Francesca Patrignani

    University of Bologna, Italy

    1 publications · 34 citations

    1

    h-index

  2. HM
    Heitor Medina

    Universidade Federal do Paraná, Brazil

    1 publications · 108 citations

    1

    h-index

  3. XZ
    Xinyue Zhang

    Harbin Engineering University, China

    1 publications · 37 citations

    1

    h-index

  4. TL
    Ta‐Te Lin

    National Taiwan University, Taiwan

    1 publications · 37 citations

    1

    h-index

  5. RM
    Ross MacIntyre

    Cornell University, United States

    1 publications · 37 citations

    1

    h-index

1–5 of 34

Institutions

13

  1. U.S. National Poultry Research Center

    Athens, United States

    1 h-index

    1 publications

    10 citations

  2. Universitat Politècnica de València

    Valencia, Spain

    1 h-index

    2 publications

    68 citations

  3. Agricultural Research Service

    Washington, United States

    1 h-index

    1 publications

    10 citations

  4. University of California, Berkeley

    Berkeley, United States

    1 h-index

    4 publications

    432 citations

  5. Université de Yaoundé I

    Yaoundé, Cameroon

    1 h-index

    1 publications

    34 citations

  6. Cornell University

    Ithaca, United States

    1 h-index

    6 publications

    222 citations

  7. Center for Food Safety and Applied Nutrition

    College Park, United States

    1 h-index

    3 publications

    30 citations

  8. Huazhong Agricultural University

    Wuhan, China

    1 h-index

    7 publications

    259 citations

1–8 of 13

Venues

  1. The Journal of Cell Biology

    JCB · 1 publications · 108 citations

    1

    h-index

  2. Cryobiology

    1 publications · 37 citations

    1

    h-index

  3. Journal of Food Engineering

    1 publications · 24 citations

    1

    h-index

  4. Food Research International

    1 publications · 37 citations

    1

    h-index

  5. Poultry Science

    1 publications · 10 citations

    1

    h-index

1–5