Apr 1, 2019 · Scanning electron microscopy (SEM) and Transmission electron microscopy (TEM) observed that interior egg yolk particles were ruptured and aggregated again, and exterior egg yolks gradually formed a dense and fiber gel network structure.

Sep 1, 2021 · In addition, different parts of egg yolk probably consist of various components and forces. Under SEM and transmission electron microscopy (TEM), we observed that the egg yolk gradually aggregated into a rough granules network structure under weak alkaline conditions (pH …

Nov 26, 2003 · Egg yolk is a complex association of lipids and proteins in water in which several types of particles are suspended in a protein solution or plasma. These particles include myelin figures (56–130 nm), low-density-lipoproteins (LDL, 25-nm), granules (0.3–2 μm) and minor amounts of spheres (4–150 μm) (Woodward 1990).

Apr 1, 2023 · Thermal behaviours of egg yolks were investigated by monitoring rheological properties, aggregation and structural characteristics. Changes of consistency index (K) and flow index (n) confirmed the increased viscosity with increasing temperature.

In this study, the effect of various heating temperatures (61–70 °C) and times (1–10 min) on physical and chemical properties of liquid egg yolk (LEY) and mayonnaise were investigated.

May 28, 2013 · Egg yolk is mainly composed of two fractions—plasma and granules—which are natural nano- and micro-assemblies. These two fractions possess different composition, structures and functionalities and exhibit specific behaviour under treatments such as high pressure and temperature.

Mar 1, 2019 · The particles of egg yolks, plasma and granules in the later stage of salting were disrupted and they liberated their constituents (phospholipids, neutral lipids and proteins), which randomly aggregated. The treatment with NaCl changed the spatial structure of egg yolk proteins.

Sep 11, 2023 · By employing X-ray photon correlation spectroscopy, we investigate the functional contribution of egg yolk constituents: proteins, low-density lipoproteins (LDLs), and yolk-granules to the...

Sep 1, 2021 · Gelation is one of the most important functional properties of egg yolk. High content and rich variety of protein and lipid in egg yolk are the material basis of gel formation.

Nov 5, 2015 · A study of yolks stored up to 168 d at -20 °C was conducted to determine the gelation behavior and mechanism of freeze-thawed yolk. Methods used were rheology, native and sodium dodecyl sulfate polyacrylamide gel electrophoresis (native- and SDS-PAGE), differential scanning calorimetry (DSC), transm …