Concepedia

Egg Powder Solubility

Egg Powder Solubility is a quality metric that quantifies the degree to which egg powder reconstitutes into a stable, homogeneous dispersion in aqueous solution, distinguishing it from other functional properties by its specific measurement of dissolution efficiency and colloidal stability.

25

Publications

764

Citations

90

Authors

22

Institutions

Publications per year

2017–2026

10

Parents

Publications

25

Impact of microwave assisted phosphorylation on the physicochemistry and rehydration behaviour of egg white powder

Peishan Li, Yongguo Jin, Long Sheng · Food Hydrocolloids · 2019 · 100 citations

, , +11

Functional and physicochemical properties of whole egg powder: effect of spray drying conditions

Mehmet Koç, Banu Koç, Gonca Susyal et al. · Journal of Food Science and Technology · 2010 · 87 citations · Full text

, , +16

Effect of enzymatic hydrolysis on the solubility of egg yolk powder from the changes in structure and functional properties

Shitao Tang, Xin Zhou, Mostafa Gouda et al. · LWT · 2019 · 73 citations

, , +15

Effect of dry heat treatment of egg white powder on its functional, nutritional and allergenic properties

Valérie Lechevalier-Datin, Catherine Guérin‐Dubiard, Marc Anton et al. · Journal of Food Engineering · 2016 · 60 citations

, , +16

Oxysterol Formation in Egg Powder and Relationship with Other Quality Parameters

Francesc Guardiola, R. Codony, Dave Miskin et al. · Journal of Agricultural and Food Chemistry · 1995 · 46 citations

, , +16

1–5 of 25

Authors

90

  1. YJ
    Yongguo Jin

    Huazhong Agricultural University, China

    4 publications · 222 citations

    4

    h-index

  2. LS
    Long Sheng

    Huazhong Agricultural University, China

    3 publications · 149 citations

    3

    h-index

  3. PL
    Peishan Li

    Soochow University, China

    2 publications · 131 citations

    2

    h-index

  4. JR
    J. R. Hawthorne

    University of Cambridge, United Kingdom

    2 publications · 32 citations

    2

    h-index

  5. ZJ
    Zahra Jafari

    Islamic Azad University, Isfahan, Iran

    1 publications · 16 citations

    1

    h-index

1–5 of 90

Institutions

22

  1. Huazhong Agricultural University

    Wuhan, China

    4 h-index

    17 publications

    866 citations

  2. Jilin Medical University

    Jilin City, China

    1 h-index

    6 publications

    186 citations

  3. National Research Centre

    Giza, Egypt

    1 h-index

    1 publications

    73 citations

  4. Manisa Celal Bayar University

    Manisa, Türkiye

    1 h-index

    2 publications

    174 citations

  5. German Institute of Food Technologies

    Quakenbrück, Germany

    1 h-index

    2 publications

    92 citations

  6. Rutgers, The State University of New Jersey

    New Brunswick, United States

    1 h-index

    3 publications

    33 citations

  7. Jiangnan University

    Wuxi, China

    1 h-index

    6 publications

    114 citations

  8. Zagazig University

    Zagazig, Egypt

    1 h-index

    2 publications

    22 citations

1–8 of 22

Venues

  1. Journal of Food Engineering

    3 publications · 97 citations

    3

    h-index

  2. Food Hydrocolloids

    1 publications · 100 citations

    1

    h-index

  3. Journal of Food Science

    JFS · 1 publications · 11 citations

    1

    h-index

  4. Journal of Food Composition and Analysis

    1 publications · 10 citations

    1

    h-index

  5. 1

    h-index

1–5