Concepedia

Egg Yolk Functionality

Egg Yolk Function>) functionality is a food science construct that denotes the physicochemical properties and bioactive roles of egg yolk components in mediating emulsification, gelation, and stabilization within liquid egg product systems.

42

Publications

2K

Citations

210

Authors

77

Institutions

Publications per year

2017–2026

16

Parents

Publications

42

Designer eggs: from improvement of egg composition to functional food

N.H.C. Sparks · Trends in Food Science & Technology · 2001 · 298 citations

, , +14

Recent advances in egg protein functionality in the food system

Yoshinori Mine · World s Poultry Science Journal · 2002 · 175 citations

, , +17

Use of egg yolk phospholipids to generate chicken meat odorants

De‐Wei Chen, Dimitrios P. Balagiannis, Jane K. Parker · Food Chemistry · 2019 · 114 citations

, , +6

Formulation of alginate/carrageenan microgels to encapsulate, protect and release immunoglobulins: Egg Yolk IgY

Luping Gu, David Julian McClements, Jiaying Li et al. · Food Hydrocolloids · 2020 · 96 citations

, , +16

Conserved and Variant Molecular and Functional Features of Multiple Egg Yolk Precursor Proteins (Vitellogenins) in White Perch (Morone americana) and other Teleosts

Benjamin J. Reading, Naoshi Hiramatsu, Sayumi Sawaguchi et al. · Marine Biotechnology · 2008 · 92 citations

, , +17

1–5 of 42

Authors

210

  1. DC
    De‐Wei Chen

    Guangxi University, China

    3 publications · 167 citations

    3

    h-index

  2. PW
    Peng Wan

    Guangxi University, China

    2 publications · 53 citations

    2

    h-index

  3. JL
    Jie Liu

    Guangxi University, China

    2 publications · 53 citations

    2

    h-index

  4. AZ
    Agnieszka Zabłocka

    Ludwik Hirszfeld Institute of Immunology and Experimental Therapy, Poland

    2 publications · 47 citations

    2

    h-index

  5. YM
    Yoshinori Mine

    University of Guelph, Canada

    2 publications · 210 citations

    2

    h-index

1–5 of 210

Institutions

77

  1. Guangxi University

    Nanning, China

    3 h-index

    10 publications

    348 citations

  2. Jiangnan University

    Wuxi, China

    2 h-index

    13 publications

    840 citations

  3. University of Guelph

    Guelph, Canada

    2 h-index

    4 publications

    280 citations

  4. State Key Laboratory of Food Science and Technology

    Wuxi, China

    2 h-index

    13 publications

    840 citations

  5. Ludwik Hirszfeld Institute of Immunology and Experimental Therapy

    Wrocław, Poland

    2 h-index

    10 publications

    202 citations

  6. Aristotle University of Thessaloniki

    Thessaloniki, Greece

    2 h-index

    6 publications

    231 citations

  7. Huazhong Agricultural University

    Wuhan, China

    2 h-index

    9 publications

    438 citations

  8. Wrocław University of Environmental and Life Sciences

    Wroclaw, Poland

    2 h-index

    4 publications

    105 citations

1–8 of 77

Venues

  1. Food Chemistry

    5 publications · 251 citations

    5

    h-index

  2. Poultry Science

    3 publications · 101 citations

    3

    h-index

  3. Food Hydrocolloids

    3 publications · 193 citations

    3

    h-index

  4. Journal of Food Engineering

    2 publications · 114 citations

    2

    h-index

  5. Japanese Journal of Cancer Research

    1 publications · 17 citations

    1

    h-index

1–5