Egg Structure

Egg Structure is a topic in egg technology that examines the morphological and physicochemical organization of the egg’s constituent parts—principally shell, shell membranes, albumen, and yolk—and their interrelationships as determinants of the egg’s reproductive, nutritional, and processing properties.

4.3K

Publications

167K

Citations

8.5K

Authors

2.1K

Institutions

Publications per year

2017–2026

374

Authors

8.5K

  1. MT
    Maxwell T. Hincke

    University of Ottawa, Canada

    24 publications · 2.5K citations

    20

    h-index

  2. HR
    Hermann Rahn

    University at Buffalo, State University of New York, United States

    20 publications · 2K citations

    19

    h-index

  3. CT
    C. Tyler

    University of Reading, United Kingdom

    27 publications · 862 citations

    18

    h-index

  4. DC
    D. Charles Deeming

    University of Lincoln, United Kingdom

    19 publications · 1.1K citations

    17

    h-index

  5. RR
    R. Rappaport

    Mount Desert Island Biological Laboratory, United States

    19 publications · 968 citations

    17

    h-index

1–5 of 8.5K

Venues

  1. Poultry Science

    360 publications · 13.6K citations

    58

    h-index

  2. Developmental Biology

    79 publications · 4.4K citations

    41

    h-index

  3. The Journal of Cell Biology

    JCB · 47 publications · 4.2K citations

    38

    h-index

  4. British Poultry Science

    118 publications · 4.8K citations

    37

    h-index

  5. Journal of Experimental Zoology

    JEZ · 94 publications · 4K citations

    35

    h-index

1–5