Concepedia

Egg Product Texture

Egg Product Texture is a measurable physical property that characterizes the structural and mechanical attributes of egg-based formulations during processing and consumption, distinguishing it from other sensory and chemical properties through its direct influence on mouthfeel, spreadability, firmness, and overall product performance.

94

Publications

3.8K

Citations

346

Authors

123

Institutions

Publications per year

2017–2026

39

Parents

Publications

94

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

New approach to improve the gelling and surface functional properties of dried egg white by heating in dry state

Akio Kato, Hisham R. Ibrahim, Hiroyuki Watanabe et al. · Journal of Agricultural and Food Chemistry · 1989 · 148 citations

, , +15

Development of a chicken feather protein film containing clove oil and its application in smoked salmon packaging

Nak‐Bum Song, Mohammad Al Mijan, Kyung Bin Song · LWT · 2014 · 121 citations

, , +12

Characteristics of edible fluids of animal origin: eggs

William Powrie · 1976 · 113 citations

, , +14

Quality and Sensory Properties of Fresh Egg Noodles Formulated with Either Total or Partial Replacement of Egg Substitutes

Hanna Khouryieh, Thomas J. Herald, Fadi Aramouni · Journal of Food Science · 2006 · 107 citations

, , +15

1–5 of 94

Authors

346

  1. TJ
    Thomas J. Herald

    Kansas State University, United States

    4 publications · 199 citations

    4

    h-index

  2. SB
    Soottawat Benjakul

    Prince of Songkla University, Thailand

    4 publications · 197 citations

    4

    h-index

  3. MA
    Mahmoud Abughoush

    Hashemite University, Jordan

    3 publications · 92 citations

    3

    h-index

  4. AS
    Ajaypal Singh

    McGill University, Canada

    3 publications · 99 citations

    3

    h-index

  5. FA
    Fadi Aramouni

    Kansas State University, United States

    3 publications · 173 citations

    3

    h-index

1–5 of 346

Institutions

123

  1. Kansas State University

    Manhattan, United States

    4 h-index

    9 publications

    505 citations

  2. Prince of Songkla University

    Songkhla, Thailand

    4 h-index

    9 publications

    495 citations

  3. University of Nebraska–Lincoln

    Lincoln, United States

    3 h-index

    14 publications

    381 citations

  4. Hashemite University

    Zarqa, Jordan

    3 h-index

    3 publications

    92 citations

  5. Shanxi Agricultural University

    Xiaodian, China

    2 h-index

    13 publications

    333 citations

  6. Combat Capabilities Development Command Soldier Center

    Natick, United States

    2 h-index

    2 publications

    47 citations

  7. Hefei University of Technology

    Hefei, China

    2 h-index

    7 publications

    231 citations

  8. Chiang Mai University

    Chiang Mai, Thailand

    2 h-index

    25 publications

    730 citations

1–8 of 123

Venues

  1. Journal of Food Science

    JFS · 11 publications · 531 citations

    11

    h-index

  2. Poultry Science

    7 publications · 251 citations

    7

    h-index

  3. Food Science & Nutrition

    5 publications · 143 citations

    5

    h-index

  4. Journal of Food Processing and Preservation

    5 publications · 153 citations

    5

    h-index

  5. 4

    h-index

1–5