Concepedia

Egg Physicochemical Properties

Egg Physicochemical Properties is a scientific construct that characterizes the measurable physical and chemical attributes of eggs, such as weight, shell thickness, albumen height, yolk color, pH, and nutrient composition, distinguishing it from sensory or microbiological quality indicators by focusing on intrinsic, quantifiable parameters that influence egg quality, functionality, and shelf life.

180

Publications

7.4K

Citations

630

Authors

175

Institutions

Publications per year

2017–2026

69

Parents

Publications

180

The Chemistry of Eggs and Egg Products

Eunice C.Y. Li‐Chan, William Powrie, Shuryo Nakai · 2017 · 229 citations

, , +12

Effects of housing system (outdoor <i>vs</i> cages) and age of laying hens on egg characteristics

H. van den Brand, H.K. Parmentier, B. Kemp · British Poultry Science · 2004 · 227 citations · Full text

, , +17

The Relationships Among Measures of Egg Albumen Height, pH, and Whipping Volume

F.G. Silversides, K. L. Budgell · Poultry Science · 2004 · 199 citations · Full text

, , +17

Changes in chemical composition, physical properties and microstructure of duck egg as influenced by salting

Thammarat Kaewmanee, Soottawat Benjakul, Wonnop Visessanguan · Food Chemistry · 2008 · 169 citations

, , +16

Influence of pH and Salts on Egg White Gelation

Thomas Croguennec, Françoise Nau, G. Brulé · Journal of Food Science · 2002 · 150 citations

, , +12

1–5 of 180

Authors

630

  1. YZ
    Yan Zhao

    Jiangxi Agricultural University, China

    9 publications · 377 citations

    9

    h-index

  2. YT
    Yonggang Tu

    Jiangxi Agricultural University, China

    7 publications · 198 citations

    7

    h-index

  3. MM
    Meihu Ma

    Huazhong Agricultural University, China

    5 publications · 276 citations

    5

    h-index

  4. LS
    Long Sheng

    Huazhong Agricultural University, China

    5 publications · 239 citations

    5

    h-index

  5. AK
    Akio Kato

    Yamaguchi University, Japan

    5 publications · 218 citations

    5

    h-index

1–5 of 630

Institutions

175

  1. State Key Laboratory of Food Science and Technology

    Wuxi, China

    13 h-index

    46 publications

    1.9K citations

  2. Jiangxi Agricultural University

    Nanchang, China

    10 h-index

    41 publications

    1.8K citations

  3. Nanchang University

    Nanchang, China

    9 h-index

    38 publications

    1.3K citations

  4. Huazhong Agricultural University

    Wuhan, China

    8 h-index

    44 publications

    1.9K citations

  5. Jiangnan University

    Wuxi, China

    6 h-index

    36 publications

    1.4K citations

  6. Yamaguchi University

    Yamaguchi, Japan

    5 h-index

    8 publications

    158 citations

  7. North Carolina State University

    Raleigh, United States

    4 h-index

    6 publications

    146 citations

  8. Çanakkale Onsekiz Mart Üniversitesi

    Çanakkale, Türkiye

    4 h-index

    7 publications

    322 citations

1–8 of 175

Venues

  1. Food Chemistry

    20 publications · 1.2K citations

    19

    h-index

  2. Poultry Science

    30 publications · 1.1K citations

    19

    h-index

  3. LWT

    9 publications · 372 citations

    9

    h-index

  4. Journal of Food Science

    JFS · 7 publications · 403 citations

    7

    h-index

  5. Journal of Agricultural and Food Chemistry

    6 publications · 298 citations

    6

    h-index

1–5