Yolk Quality During Processing is a research construct that characterizes the physicochemical and functional properties of egg yolk as they are affected by various processing conditions, distinguishing it from other yolk quality assessments by its specific focus on changes occurring during thermal, mechanical, or storage interventions in food manufacturing.
48
Publications
1.9K
Citations
194
Authors
68
Institutions
Publications per year
2017–2026
22
Parents
Publications
48
Changes in aggregation behavior of raw and cooked salted egg yolks during pickling
Lilan Xu, Yan Zhao, Mingsheng Xu et al. · Food Hydrocolloids · 2018 · 103 citations
Improvement of quality and flavor of salted egg yolks by ultrasonic assisted cooking
Xuyue Wang, Yu Huang, Bin Zhou et al. · Ultrasonics Sonochemistry · 2021 · 73 citations · Full text
1–5 of 48
Authors
194
- YS
4
h-index
- CC
4
h-index
- LG
4
h-index
- YY
3
h-index
- YZ
3
h-index
1–5 of 194
Institutions
68
State Key Laboratory of Food Science and Technology
Wuxi, China
8 h-index
42 publications
1.5K citations
Jiangnan University
Wuxi, China
5 h-index
32 publications
1.2K citations
Nanchang University
Nanchang, China
3 h-index
19 publications
723 citations
Jiangxi Agricultural University
Nanchang, China
3 h-index
13 publications
932 citations
Chengdu University
Chengdu, China
2 h-index
2 publications
105 citations
Northwest A&F University
Yangling, China
2 h-index
13 publications
633 citations
Changsha University of Science and Technology
Changsha, China
2 h-index
2 publications
105 citations
Technical University of Munich
Munich, Germany
2 h-index
4 publications
280 citations
1–8 of 68
Venues
- LWT
5 publications · 163 citations
5
h-index
- Poultry Science
5 publications · 140 citations
5
h-index
- Food Chemistry
5 publications · 195 citations
5
h-index
- Journal of Food Engineering
5 publications · 250 citations
5
h-index
- Journal of Food Science
JFS · 4 publications · 215 citations
4
h-index
1–5