Concepedia

Yolk Viscosity

Yolk Viscosity is a physicochemical property that quantifies the internal resistance of the egg yolk to flow under applied stress, distinguishing it from other yolk quality attributes by its specific measurement of rheological behavior.

76

Publications

3.9K

Citations

242

Authors

72

Institutions

Publications per year

2017–2026

24

Parents

Publications

76

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

Mechanism of sonication of aqueous egg yolk lecithin dispersions and nature of the resultant particles

E.G. Finer, A.G. Flook, H. Häuser · Biochimica et Biophysica Acta (BBA) - Lipids and Lipid Metabolism · 1972 · 175 citations

, , +8

Rheological properties, stability and sensory evaluation of low-cholesterol mayonnaises prepared using egg yolk granules as emulsifying agent

Amanda Laca, M.C. Sáenz, Benjamín Paredes · Journal of Food Engineering · 2009 · 157 citations · Full text

, , +17

Protein Denaturation and Emulsifying Properties of Plasma and Granules of Egg Yolk as Related to Heat Treatment

M. Le Denmat, Marc Anton, G. Gandemer · Journal of Food Science · 1999 · 149 citations

, , +14

Efficacy of various protein-based coating on enhancing the shelf life of fresh eggs during storage

Cengiz Caner, Muhammed Yüceer · Poultry Science · 2015 · 142 citations · Full text

, , +17

1–5 of 76

Authors

242

  1. FC
    F.E. Cunningham

    Kansas State University, United States

    4 publications · 80 citations

    4

    h-index

  2. BP
    Benjamín Paredes

    Universidad de Oviedo, Spain

    4 publications · 237 citations

    4

    h-index

  3. YY
    Yanjun Yang

    Jiangnan University, China

    4 publications · 247 citations

    4

    h-index

  4. JL
    Junhua Li

    Jiangnan University, China

    3 publications · 265 citations

    3

    h-index

  5. YC
    Yuan Chi

    Northeast Agricultural University, China

    3 publications · 90 citations

    3

    h-index

1–5 of 242

Institutions

72

  1. Jiangnan University

    Wuxi, China

    6 h-index

    33 publications

    2.3K citations

  2. State Key Laboratory of Food Science and Technology

    Wuxi, China

    5 h-index

    30 publications

    2.1K citations

  3. Universidad de Oviedo

    Oviedo, Spain

    4 h-index

    11 publications

    697 citations

  4. Kansas State University

    Manhattan, United States

    4 h-index

    7 publications

    147 citations

  5. Northeast Agricultural University

    Harbin, China

    3 h-index

    11 publications

    327 citations

  6. Purdue University West Lafayette

    West Lafayette, United States

    3 h-index

    4 publications

    84 citations

  7. University of Wisconsin–Madison

    Madison, United States

    3 h-index

    9 publications

    453 citations

  8. Çanakkale Onsekiz Mart Üniversitesi

    Çanakkale, Türkiye

    3 h-index

    5 publications

    378 citations

1–8 of 72

Venues

  1. Food Hydrocolloids

    10 publications · 697 citations

    9

    h-index

  2. Poultry Science

    8 publications · 469 citations

    8

    h-index

  3. LWT

    7 publications · 355 citations

    7

    h-index

  4. Food Chemistry

    7 publications · 467 citations

    7

    h-index

  5. Journal of Food Science

    JFS · 6 publications · 378 citations

    6

    h-index

1–5