Interactions between lecithin and yolk granule and their influence on the emulsifying properties
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DOI: 10.1016/j.foodhyd.2019.105510
Abstract: Abstract In this study, the interactions between egg yolk granule and soybean lecithin and their emulsion properties were investigated. For egg yolk granule, the increase of solubility and negative zeta-potential and decrease of hydrophobicity could… read more here.
Keywords: granule; interactions lecithin; lecithin yolk; yolk granule ... See more keywords
High hydrostatic pressure effect in extraction of 5-methyltetrahydrofolate (5-MTHF) from egg yolk and granule fractions
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DOI: 10.1016/j.ifset.2017.08.009
Abstract: Abstract High hydrostatic pressure (HHP) and centrifugation were combined to produce a 5-methyltetrahydrofolate (5-MTHF)-enriched extract from egg yolk. This study focused on the effect of HHP treatment (200–600 MPa; 5, 10 min) in extraction of 5-MTHF from… read more here.
Keywords: egg; mthf; yolk granule; egg yolk ... See more keywords
Impact of Ultra-High Pressure Homogenization on the Structural Properties of Egg Yolk Granule
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DOI: 10.3390/foods11040512
Abstract: Ultra-high pressure homogenization (UHPH) is a promising method for destabilizing and potentially improving the techno-functionality of the egg yolk granule. This study’s objectives were to determine the impact of pressure level (50, 175 and 300… read more here.
Keywords: yolk granule; ultra high; egg yolk; granule ... See more keywords