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  1. No Access

    Article

    Gel properties of salty liquid whole egg as affected by preheat treatment

    Heat treatment is an indispensable processing step of seasoned liquid egg. The effects of preheat treatment (60–75 °C) on gel properties of liquid whole egg (LWE) at different NaCl concentrations (0–3%, w/w) w...

    Junhua Li, Chenying Wang, Lu** Gu, Yujie Su… in Journal of Food Science and Technology (2020)

  2. No Access

    Article

    Study on a novel process for the separation of phospholipids, triacylglycerol and cholesterol from egg yolk

    A novel process for effective separation of phospholipids, triacylglycerol and cholesterol from fresh egg yolk has been developed and validated in this study. Ethanol was the only organic solvent used in the w...

    Yujie Su, Ying Tian, Ruhui Yan, Chenying Wang… in Journal of Food Science and Technology (2015)

  3. No Access

    Article

    Study on the gel properties and secondary structure of soybean protein isolate/egg white composite gels

    The gel properties and secondary structures of soybean protein isolate/egg white composite gels with different blend ratios and protein concentrations were investigated in this paper. The hardness, springines...

    Yujie Su, Yiting Dong, Fuge Niu, Chenying Wang… in European Food Research and Technology (2015)