18 Result(s)
within
Yanjun Yang
Food Science
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Article
Effect of high pressure treatment on the physicochemical and functional properties of egg yolk
The effects of high-pressure (HP) treatment at 100–500 MPa on some physicochemical and functional properties of egg yolk (EY) were investigated. Protein solubility, viscosity, surface hydrophobicity (H0), free su...
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Article
Preparation and characterization of the inclusion complex of hypocrellin A with hydroxypropyl-β-cyclodextrin
Hypocrellin A (HA) is a naturally occurring perylenequinone pigment with bright red colour. The inclusion complex of HA with hydroxypropyl-β-cyclodextrin was prepared successfully by lyophilization method for ...
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Article
The effect of a hypocrellin A enriched diet on egg yolk quality and hypocrellin A distributions in the meat of laying hens
Hypocrellins, including hypocrellin A and hypocrellin B, are natural red pigments isolated from a traditional Chinese medicine. The present work was designed to investigate the influence of dietary HA suppleme...
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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...
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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...
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Article
Fabrication of Surface-Active Antioxidant Food Biopolymers: Conjugation of Catechin Polymers to Egg White Proteins
The oxidation of unsaturated lipids commonly occurs at oil-water interfaces in heterogeneous foods (such as emulsions), and so there is a need for surface-active antioxidants to inhibit lipid oxidation. In thi...
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Article
Films Based on Egg White Protein and Succinylated Casein Cross-Linked with Transglutaminase
Transglutaminase (TGase) and succinylation could modify the physicochemical characteristics and the functional properties of proteins. The aim of this work was to cross-link egg white protein (EWP) and succiny...
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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...
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Article
Effect of Oil Content and Composition on the Gelling Properties of Egg-SPI Proteins Stabilized Emulsion Gels
Effects of different oils on the rheological properties, textural profile, water loss (WL), oil loss (OL) and microstructure of egg-soybean protein isolate (SPI) stabilized emulsion gels were investigated at n...
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Article
Effect of Crystallization State on the Gel Properties of Oleogels Based on β-sitosterol
Oleogels based on three different oils (sunflower oil, solid coconut oil and liquid coconut oil) were formulated using β-sitosterol. In general, an observed increase in crystallinity was correlated with an inc...
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Article
Degradation of 5-methyltetrahydrofolate in model and egg yolk systems and strategies for its stabilization
In this study, the stability of 5-methyltetrahydrofolate (5-MTHF) in the model system and folate-enriched egg yolk and strategies for 5-MTHF stabilization were investigated. The oxygen, temperature and light a...
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Article
Effect of preparation procedure on properties of egg white protein and the fibrous microparticle stabilized complex emulsions
This study, three different procedures were used for preparation of egg white protein (E) and egg white protein fibrous microparticle (EM) complex emulsions, to modify the interfacial and aqueous composition. ...
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Article
Study on functional improvement of freeze–thaw egg yolk pellet by enzymatic hydrolysis
Freeze–thaw egg yolk pellet (FYP) could be produced as a by-product in the process of egg yolk immunoglobulin (IgY) extraction. The FYP contained many superior nutritional components like fresh egg yolk, but i...
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Article
Fabrication, Structural and Emulsifying Properties of Egg White Protein-Dextran Conjugates through Maillard Reaction
Egg white proteins (EWP) are effective emulsifiers that can be used to form and stabilize oil-in-water emulsions. However, our previous study found that EWP was more suitable as an emulsifier to prepare emulsi...
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Article
Novel extraction technologies and potential applications of egg yolk proteins
The high nutritional value and diverse functional properties of egg yolk proteins have led to its widespread use in the fields of food, medicine, and cosmetics. Various extraction methods have been reported to...
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Article
Lutein-Loaded Emulsions Stabilized by Egg White Protein-Dextran-Catechin Conjugates: Cytotoxicity, Stability, and Bioaccessibility
The aim of this study was to investigate the cytotoxicity, physicochemical stability, and bioaccessibility of lutein-loaded emulsions stabilized by egg white protein-dextran-catechin (EWP-Dex-EC) conjugates. T...
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Article
Bioactive peptides derived from quinoa protein: fabrication, antioxidant activities, and in vitro digestion profiles
Quinoa protein is increasingly being used a source of plant protein in the food industry because of its high nutrient value, good digestibility, and gluten-free nature. However, its widespread application in t...
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Article
Comparative analysis on the properties of egg yolk lipids extracted by different extraction methods
Egg yolk lipids are important components in egg yolk. Compared with proteins, minerals, vitamins and pigments in egg yolk, there is a lack of systematic research on extraction methods and characteristics of yo...
