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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...
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Eggs and Egg Products
This chapter focuses on the design, production, properties, and applications of plant-based egg analogs. Initially, the composition, processing,...
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Revealing the Potential of Theaflavin to Reduce Egg Allergenicity at the Molecular Level: A Study of the Binding Affinity of Theaflavin to Egg White Lysozyme
Tea polyphenols are considered one of the effective means to reduce protein sensitization, and it is necessary to study their binding mechanism....
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An Innovative Non-destructive Technology for Controlling the Storage Period of Chicken Eggs Using Egg Parameters
We proposed here a non-destructive technology for pre-sorting eggs into subclasses characterized by a specifical acceptable shelf life and quality...
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Identification, characterization and binding sites prediction of calcium transporter-embryo egg-derived egg white peptides
In order to provide an efficient calcium transporter for the development of calcium supplement products, embryo eggs were selected for incubation....
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Effect of Cold Atmospheric Plasma Fusion 222 nm UV and PAHP on Cold Pasteurisation of Egg Surfaces
This study used a combination of cold atmospheric plasma (CAP) and ultraviolet (UV) 222 nm with plasma-activated hydrogen peroxide (PAHP)...
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Egg yolk lipids: separation, characterization, and utilization
Egg yolk contains very high levels of lipids, which comprise 33% of whole egg yolk. Although triglyceride is the main lipid, egg yolk is the richest...
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Nondestructive detection of egg freshness based on a decision-level fusion method using hyperspectral imaging technology
Egg freshness is essential for evaluating the internal quality of eggs. Here, we propose a method based on feature fusion to improve the accuracy of...
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Utilization of green lentil wastewater as egg replacer in green lentil flour based muffins
Successful pretreatments for green lentil wastewater (GLW) were developed to substitute egg. Water to lentil ratio and microwave pretreatment were...
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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...
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Investigation of Plasmonic Properties of Egg-like Multilayer Structures
In this work, the plasmonic properties of magnetic and liquid nanoparticles coated with aluminium are studied for egg-like/multilayer structures. The...
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Impact of egg white proteins modification by phosphorylation and ultrasound on its functional properties
Degree of modification of egg white protein by phosphorylation (1.5, 2.5, and 3.5%) and ultrasound power (100, 200, 300, and 400 kW) on the...
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Effects of Polyphenols in Different Teas on Physicochemical Characteristics of Egg White Protein Gel During Tea Eggs Making
Tea egg is a Chinese traditional snack and leisure food, fresh chicken eggs and tea are the main ingredients. The influence of tea is the most...
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Development of hen egg-based protein beverages with high nutritional value
Physical stability is a prerequisite for any emulsion-based beverage. This study aimed to optimize beverage emulsion (BE) rich in whole egg, whey...
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Biofunctional components and bacterial dynamics of enzymatic and fermentatively prepared rohu (Labeo rohita) egg sauce
The present study focused on preparing rohu egg sauce using optimized conditions through enzymatic and fermentative methods. The enzymatic...
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Egg white/gelatin/carboxymethylcellulose superbly bonded and biocompatible flexible self-adhesive multifunctional sensor
The egg white (EW)-gelatin-sodium carboxymethylcellulose (CMC) hydrogel has excellent self-adhesive properties and can adhere stably to various...
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Quality evaluation of egg-free cake from soft tofu
Soft tofu was used to produce a cake to ascertain its suitability in producing egg-free cake (EFC) for vegans and individuals allergic to eggs. A...
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A Green Digestion Method for Minor Elemental Analysis of Egg Samples by ICP-MS
AbstractEggs are a vital source of essential elements for humans, and they are also an important source of exposure to toxic elements. Thus, levels...
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Difference of egg ovalbumin sensitization between egg and duck eggs in BALB/c mice
The difference in the allergenicity of ovalbumin between chicken egg and duck egg warrants further investigation. Here, we established an allergic...
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The effect of chia seed mucilage shell coating in combination with turmeric essential oil on egg shelf life and quality properties
Eggs are a staple food for many people around the world due to their nutritional composition. They are, however, highly perishable quickly losing...
