Concepedia

Egg Viscosity

Egg Viscosity is a physicochemical property that quantifies the internal resistance of egg components to flow under applied stress, distinguishing it from other functional properties by its direct measurement of rheological behavior characteristic of egg-based systems.

96

Publications

4.2K

Citations

313

Authors

108

Institutions

Publications per year

2017–2026

25

Parents

Publications

96

Effects of different proteases on the emulsifying capacity, rheological and structure characteristics of preserved egg white hydrolysates

Minmin Ai, Ting Tang, Ledan Zhou et al. · Food Hydrocolloids · 2018 · 200 citations

, , +13

The effect of ultrasonic irradiation on the chemical structure of egg lecithin

H.O. Hauser · Biochemical and Biophysical Research Communications · 1971 · 152 citations

, , +10

Rheology and texture of hen's egg protein heat-set gels as affected by pH and the addition of sugar and/or salt

Vassilios Raikos, Lydia Campbell, Stephen R. Euston · Food Hydrocolloids · 2006 · 143 citations

, , +9

Effect of hydrocolloids and emulsifiers on the rheological, microstructural and quality characteristics of eggless cake

A. Ashwini, D. Indrani · Food Hydrocolloids · 2008 · 142 citations

, , +11

Structural and rheological properties of mung bean protein emulsion as a liquid egg substitute: The effect of pH shifting and calcium

Ying Wang, Jing Zhao, Shucheng Zhang et al. · Food Hydrocolloids · 2022 · 121 citations

, , +16

1–5 of 96

Authors

313

  1. JL
    Junhua Li

    Jiangnan University, China

    4 publications · 286 citations

    4

    h-index

  2. YY
    Yanjun Yang

    Jiangnan University, China

    4 publications · 209 citations

    4

    h-index

  3. CC
    Cuihua Chang

    Jiangnan University, China

    4 publications · 286 citations

    4

    h-index

  4. YS
    Yujie Su

    Jiangnan University, China

    4 publications · 286 citations

    4

    h-index

  5. LV
    L. V. Heilbrunn

    University of Pennsylvania, United States

    3 publications · 119 citations

    3

    h-index

1–5 of 313

Institutions

108

  1. Marine Biological Laboratory

    Woods Hole, United States

    8 h-index

    9 publications

    273 citations

  2. Jiangnan University

    Wuxi, China

    8 h-index

    39 publications

    2.7K citations

  3. State Key Laboratory of Food Science and Technology

    Wuxi, China

    6 h-index

    32 publications

    2.1K citations

  4. Ege University

    Izmir, Türkiye

    3 h-index

    7 publications

    306 citations

  5. Huazhong Agricultural University

    Wuhan, China

    3 h-index

    11 publications

    583 citations

  6. Northwest A&F University

    Yangling, China

    3 h-index

    19 publications

    1.3K citations

  7. KU Leuven

    Leuven, Belgium

    3 h-index

    12 publications

    475 citations

  8. University of Pennsylvania

    Philadelphia, United States

    3 h-index

    5 publications

    156 citations

1–8 of 108

Venues

  1. Food Hydrocolloids

    17 publications · 1.4K citations

    16

    h-index

  2. Journal of Food Engineering

    7 publications · 299 citations

    7

    h-index

  3. LWT

    7 publications · 302 citations

    7

    h-index

  4. Journal of Food Science

    JFS · 5 publications · 227 citations

    5

    h-index

  5. Journal of Cellular and Comparative Physiology

    4 publications · 106 citations

    4

    h-index

1–5