Functional and gel characteristics of liquid whole egg as affected by pH alteration

Gel Characteristics—Structure as Related to Texture and Waterbinding of Blood Plasma Gels

Anne‐Marie Hermansson · Journal of Food Science · 1982 · 109 citations

Life Sciences, Biochemistry, Biophysics +17

Research Note: A Study Relating to the Validity of the Haugh Unit Correction for Egg Weight in Fresh Eggs

F.G. Silversides, F. TWIZEYIMANA, Paul J. Villeneuve · Poultry Science · 1993 · 76 citations · Full text

Agriculture, Animal Sciences, Poultry Science +10

Firmness of Heat Induced Albumen Coagulum

T. Beveridge, Susan D. Arntfield, Sanghoon Ko et al. · Poultry Science · 1980 · 50 citations · Full text

Agriculture, Food Science, Food Processing +13

Factors Affecting the Discoloration of Hard-Cooked Egg Yolks

R.C. Baker, J.M. Darfler, Abraham Lifshitz · Poultry Science · 1967 · 35 citations · Full text

Agriculture, Food Science, Color Theory +16

A new process for preparing transparent alkalised duck egg and its quality

Hou‐Pin Su, Chin‐Wen Lin · Journal of the Science of Food and Agriculture · 1993 · 32 citations

Agriculture, Animal Sciences, Food Science +16