Concepedia

Egg Yolk Processing

Egg Yolk Processing is an academic concept referring to a specialized method within egg processing that isolates, modifies, and preserves the yolk fraction of eggs for food science applications, distinguished by its focus on lipid and protein functionality in contrast to whole-egg or egg-white processing techniques.

77

Publications

3.1K

Citations

299

Authors

109

Institutions

Publications per year

2017–2026

26

Parents

Publications

77

3D printing of egg yolk and white with rice flour blends

T. Anukiruthika, J.A. Moses, C. Anandharamakrishnan · Journal of Food Engineering · 2019 · 192 citations

, , +10

Molecular Characterization of Putative Yolk Processing Enzymes and Their Expression During Oogenesis and Embryogenesis in Rainbow Trout (Oncorhynchus mykiss)1

Joon Yeong Kwon, Francisco Prat, Clive Randall et al. · Biology of Reproduction · 2001 · 146 citations · Full text

, , +15

Improved isolation and characterization procedure of sialylglycopeptide from egg yolk powder

Lin Liu, Anthony R. Prudden, Gerlof P. Bosman et al. · Carbohydrate Research · 2017 · 105 citations · Full text

, , +5

Egg Uses and Processing Technologies: New Developments

Mary E. Van Elswyk · Poultry Science · 1995 · 95 citations · Full text

, , +13

Egg yolk granules: Separation, characteristics and applications in food industry

Amanda Laca, Benjamín Paredes, Manuel Rendueles · LWT · 2014 · 91 citations · Full text

, , +16

1–5 of 77

Authors

299

  1. YS
    Yujie Su

    Jiangnan University, China

    5 publications · 183 citations

    5

    h-index

  2. LG
    Luping Gu

    Jiangnan University, China

    4 publications · 149 citations

    4

    h-index

  3. CC
    Cuihua Chang

    Jiangnan University, China

    4 publications · 149 citations

    4

    h-index

  4. MR
    Manuel Rendueles

    Universidad de Oviedo, Spain

    4 publications · 202 citations

    4

    h-index

  5. VK
    V. Kiosseoglou

    Aristotle University of Thessaloniki, Greece

    3 publications · 128 citations

    3

    h-index

1–5 of 299

Institutions

109

  1. Jiangnan University

    Wuxi, China

    6 h-index

    36 publications

    1.3K citations

  2. State Key Laboratory of Food Science and Technology

    Wuxi, China

    6 h-index

    37 publications

    1.3K citations

  3. Universidad de Oviedo

    Oviedo, Spain

    4 h-index

    12 publications

    606 citations

  4. Trinity College

    Hartford, United States

    3 h-index

    8 publications

    86 citations

  5. Hartford Financial Services (United States)

    Hartford, United States

    3 h-index

    8 publications

    86 citations

  6. Aristotle University of Thessaloniki

    Thessaloniki, Greece

    3 h-index

    7 publications

    275 citations

  7. Consejo Superior de Investigaciones Científicas

    Madrid, Spain

    2 h-index

    2 publications

    189 citations

  8. Henan University of Science and Technology

    Luoyang, China

    2 h-index

    14 publications

    496 citations

1–8 of 109

Venues

  1. Journal of Food Science

    JFS · 7 publications · 355 citations

    7

    h-index

  2. Poultry Science

    6 publications · 263 citations

    6

    h-index

  3. Food Chemistry

    5 publications · 191 citations

    5

    h-index

  4. Journal of Food Engineering

    4 publications · 283 citations

    4

    h-index

  5. LWT

    4 publications · 212 citations

    4

    h-index

1–5