Concepedia

Egg Product Formulation

Egg Product Formulation is a subfield of food science and technology that focuses on the systematic design and optimization of compositions, ingredient interactions, and processing conditions for products based on whole eggs or egg fractions in order to achieve specified functional, sensory, nutritional, safety, and economic performance in diverse food applications.

304

Publications

12.2K

Citations

1.1K

Authors

342

Institutions

Publications per year

2017–2026

153

Parents

Children

Publications

304

Poultry gelatin: Characteristics, developments, challenges, and future outlooks as a sustainable alternative for mammalian gelatin

Ahmadreza Abedinia, Abdorreza Mohammadi Nafchi, Mohammad Sharifi et al. · Trends in Food Science & Technology · 2020 · 229 citations

, , +17

Application of gum Arabic and maltodextrin for encapsulation of eggplant peel extract as a natural antioxidant and color source

Khashayar Sarabandi, Seid Mahdi Jafari, Alireza Sadeghi Mahoonak et al. · International Journal of Biological Macromolecules · 2019 · 221 citations

, , +13

Curcumin loaded nanoemulsions/pectin coatings for refrigerated chicken fillets

Entsar S. Abdou, Gehan F. Galhoum, Entsar N. Mohamed · Food Hydrocolloids · 2018 · 210 citations

, , +14

Aquafaba, wastewater from chickpea canning, functions as an egg replacer in sponge cake

Rana Mustafa, Yue He, Youn Young Shim et al. · International Journal of Food Science & Technology · 2018 · 195 citations

, , +9

Improvement of emulsifying properties of egg white proteins by the attachment of polysaccharide through Maillard reaction in a dry state

Akio Kato, Kazuaki. Minaki, Kunihiko Kobayashi · Journal of Agricultural and Food Chemistry · 1993 · 177 citations

, , +14

1–5 of 304

Authors

1.1K

  1. YS
    Yujie Su

    Jiangnan University, China

    8 publications · 539 citations

    9

    h-index

  2. YY
    Yanjun Yang

    Jiangnan University, China

    6 publications · 416 citations

    7

    h-index

  3. CC
    Cuihua Chang

    Jiangnan University, China

    7 publications · 468 citations

    7

    h-index

  4. JL
    Jingbo Liu

    Jilin University, China

    6 publications · 224 citations

    6

    h-index

  5. MR
    Manuel Rendueles

    Universidad de Oviedo, Spain

    6 publications · 168 citations

    6

    h-index

1–5 of 1.1K

Institutions

342

  1. State Key Laboratory of Food Science and Technology

    Wuxi, China

    14 h-index

    81 publications

    4.2K citations

  2. Jiangnan University

    Wuxi, China

    12 h-index

    68 publications

    3.8K citations

  3. Huazhong Agricultural University

    Wuhan, China

    12 h-index

    45 publications

    2K citations

  4. Universidad de Oviedo

    Oviedo, Spain

    9 h-index

    26 publications

    1.1K citations

  5. Northeast Agricultural University

    Harbin, China

    8 h-index

    40 publications

    1.9K citations

  6. Ege University

    Izmir, Türkiye

    7 h-index

    22 publications

    1.1K citations

  7. Northwest A&F University

    Yangling, China

    7 h-index

    29 publications

    1.1K citations

  8. Jilin University

    Changchun, China

    6 h-index

    40 publications

    1.5K citations

1–8 of 342

Venues

  1. Food Hydrocolloids

    26 publications · 1.4K citations

    22

    h-index

  2. LWT

    18 publications · 1K citations

    17

    h-index

  3. Journal of Food Science

    JFS · 16 publications · 621 citations

    15

    h-index

  4. Food Chemistry

    14 publications · 647 citations

    15

    h-index

  5. Journal of Food Processing and Preservation

    10 publications · 286 citations

    10

    h-index

1–5