Concepedia

Egg Viscoelasticity

Egg Viscoelasticity is a rheological property that characterizes the dual viscous and elastic behaviors of egg-based materials under deformation, distinguishing it from purely viscous or purely elastic responses by quantifying their time- and strain-dependent mechanical resistance.

35

Publications

1.8K

Citations

98

Authors

42

Institutions

Publications per year

2017–2026

7

Parents

Publications

35

Effect of egg shape index on mechanical properties of chicken eggs

Ebubekír Altuntaş, Ahmet Şekeroǧlu · Journal of Food Engineering · 2007 · 165 citations

, , +7

Mechanical properties of sea urchin eggs

Yukio Hiramoto · Experimental Cell Research · 1963 · 134 citations

, , +13

Mechanical properties of the protoplasm of the sea urchin egg

Yukio Hiramoto · Experimental Cell Research · 1969 · 104 citations

, , +14

Impact of thermal treatment on the rheological, microstructural, protein structures and extrusion 3D printing characteristics of egg yolk

Lilan Xu, Luping Gu, Yujie Su et al. · Food Hydrocolloids · 2019 · 100 citations

, , +17

Effects of tea polyphenol and Ca(OH)2 on the intermolecular forces and mechanical, rheological, and microstructural characteristics of duck egg white gel

Minmin Ai, Quan Zhou, Shanguang Guo et al. · Food Hydrocolloids · 2019 · 88 citations

, , +15

1–5 of 35

Authors

98

  1. YH
    Yukio Hiramoto

    Tokyo Institute of Technology, Japan

    4 publications · 350 citations

    4

    h-index

  2. JL
    Junhua Li

    Jiangnan University, China

    2 publications · 159 citations

    2

    h-index

  3. YS
    Yujie Su

    Jiangnan University, China

    2 publications · 159 citations

    2

    h-index

  4. JB
    J. Brooks

    Victoria University of Wellington, New Zealand

    2 publications · 115 citations

    2

    h-index

  5. YY
    Yanjun Yang

    Jiangnan University, China

    2 publications · 159 citations

    2

    h-index

1–5 of 98

Institutions

42

  1. Marine Biological Laboratory

    Woods Hole, United States

    3 h-index

    3 publications

    95 citations

  2. Tokyo University of Science

    Tokyo, Japan

    2 h-index

    2 publications

    203 citations

  3. Universidad de Sevilla

    Seville, Spain

    2 h-index

    3 publications

    82 citations

  4. Jiangnan University

    Wuxi, China

    2 h-index

    14 publications

    1.1K citations

  5. State Key Laboratory of Food Science and Technology

    Wuxi, China

    2 h-index

    14 publications

    1.1K citations

  6. McGill University

    Montreal, Canada

    2 h-index

    8 publications

    464 citations

  7. Tokyo Zoological Park Society

    Tokyo, Japan

    2 h-index

    2 publications

    203 citations

  8. Johns Hopkins University

    Baltimore, United States

    1 h-index

    1 publications

    13 citations

1–8 of 42

Venues

  1. Food Hydrocolloids

    6 publications · 384 citations

    6

    h-index

  2. Journal of Food Engineering

    5 publications · 311 citations

    5

    h-index

  3. Experimental Cell Research

    ECR · 4 publications · 350 citations

    4

    h-index

  4. 3

    h-index

  5. Biochimica et Biophysica Acta

    2 publications · 115 citations

    2

    h-index

1–5