Our research is sponsored by the project ‘Egg white based dairy product analogs with probiotic effects for allergic people and development of low-fat and carbohydrate products for people on a protein-dense diet VÁLLALATI KFI_16’. This work was supported by Doctoral School of Food Sciences of Szent István University.
Atilgan, M.R. and Unluturk, S. (2008). Rheological properties of liquid egg products (LEPS). International Journal of Food Properties, 11(2): 296–309.
Au, C., Acevedo, N.C., Horner, H.T., and Wang, T. (2015). Determination of the gelation mechanism of freeze–thawed hen egg yolk. Journal of Agricultural and Food Chemistry, 63(46): 10170–10180.
Biliaderis, C.G. (1983). Differential scanning calorimetry in food research – a review. Food Chemistry, 10(4): 239–265.
Chang, C.H., Powrie, W.D., and Fennema, O. (1977). Studies on the gelation of egg yolk and plasma upon freezing and thawing. Journal of Food Science, 42(6): 1658–1665.
Cordobés, F., Partal, P., and Guerrero, A. (2004). Reology and microstructure of heat- induced egg yolk gels. Rheologica Acta, 43(2): 184–195.
Donovan, J.W., Mapes, C.J., Davis, J.G., and Garibaldi, J.A. (1975). A differential scanning calorimetric study of the stability of egg white to heat denaturation. Journal of the Science of Food and Agriculture, 26(1): 73–83.
Duan, X., Li, J., Zhang, Q., Zhao, T., Li, M., Xu, X., and Liu, X. (2017). Effect of a multiple freeze-thaw process on structural and foaming properties of individual egg white proteins. Food Chemistry, 228: 243–248.
Ferreira, M., Hofer, C., and Raemy, A. (1997). A calorimetric study of egg white proteins. Journal of Thermal Analysis and Calorimetry, 48(3): 683–690.
Herald, T.J., Osorio, F.A., and Smith, D.M. (1989). Rheological properties of pasteurized liquid whole egg during frozen storage. Journal of Food Science, 54(1): 35–38.
Igarashi, K., Azuma, M., Kato, J., and Ooshima, H. (1999). The initial stage of crystallization of lysozyme: a differential scanning calorimetric (DSC) study. Journal of Crystal Growth, 204(1–2): 191–200.
Lechevalier, V., Croguennec, T., Anton, M., and Nau, F. (2011). Processed egg products. In: Improving the safety and quality of eggs and egg products: egg chemistry, production and consumption, Woodhead Publishing Limited, Cambridge, UK, pp. 538–581.
Primacella, M., Acevedo, N.C., and Wang, T. (2020). Effect of freezing and food additives on the rheological properties of egg yolk. Food Hydrocolloid, 98: 105241.
Primacella, M., Wang, T., and Acevedo, N.C. (2018). Use of reconstituted yolk systems to study the gelation mechanism of frozen-thawed hen egg yolk. Journal of Agricultural and Food Chemistry, 66: 512–520.
Rossi, M. and Schiraldi, A. (1992). Thermal denaturation and aggregation of egg proteins. Thermochimica Acta, 199: 115–123.
Wootton, M., Thi Hong, N., and Pham Thi, H.L. (1981). A study of the denaturation of egg white proteins during freezing using differential scanning calorimetry. Journal of Food Science, 46(5): 1336–1338.