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Original Articles

Rheological Properties of Liquid Egg Products (LEPS)

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Pages 296-309 | Received 28 Sep 2006, Accepted 11 Mar 2007, Published online: 23 Apr 2008

Keep up to date with the latest research on this topic with citation updates for this article.

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Lei Lv, Yujie Chi, Chen Chen & Wei Xu. (2015) Structural and Functional Properties of Ovalbumin Glycated by Dry-Heating in the Presence of Maltodextrin. International Journal of Food Properties 18:6, pages 1326-1333.
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S.R.S. Dev, V. Orsat, Y. Gariépy, G.S.V. Raghavan & C. Ruiz-Feria. (2010) Selected Post-Heating Properties of Microwave or Hot Water Heated Egg White for In-Shell Pasteurization. International Journal of Food Properties 13:4, pages 778-788.
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Farzan Zare, Negareh Ghasemi, Nidhi Bansal & Hamid Hosano. (2023) Advances in pulsed electric stimuli as a physical method for treating liquid foods. Physics of Life Reviews 44, pages 207-266.
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Rajat Suhag, Atul Dhiman, Pramod K. Prabhakar, Arun Sharma, Anurag Singh & Ashutosh Upadhyay. (2022) Microfluidization of liquid egg yolk: Modelling of rheological characteristics and interpretation of flow behavior under a pipe flow. Innovative Food Science & Emerging Technologies 81, pages 103119.
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Sanghee Kim. (2022) Measurement of brown eggs freshness using non-destructive UV/VIS spectroscopy and viscosity of egg white. Korean Journal of Food Preservation 29:3, pages 353-366.
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Gema Puertas & Manuel Vázquez. (2021) Liquid whole egg fractionation: Effect of centrifugation on physicochemical attributes of quality. Journal of Food Processing and Preservation 45:4.
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Rajat Suhag, Atul Dhiman, Dhruv Thakur, Anit Kumar & Ashutosh Upadhyay. (2021) Physico-chemical and functional properties of microfluidized egg yolk. Journal of Food Engineering 294, pages 110416.
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Karina Ilona Hidas, Csaba Németh, Anna Visy, Adrienn Tóth, László Ferenc Friedrich & Ildikó Csilla Nyulas-Zeke. (2021) Comparison of different thawing methods effect on the calorimetric and rheological properties of frozen liquid egg yolk. Progress in Agricultural Engineering Sciences 16:S2, pages 37-44.
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Maciej Oziembłowski, Agnieszka Nawirska-Olszańska, Damian Maksimowski, Magdalena Trenka, Artur Break, Dominika Kulig & Anna Miernik. (2021) The Effect of Concentrated Microwave Field (CMF) on Selected Physical and Rheological Properties of Liquid Egg Products. Applied Sciences 11:4, pages 1832.
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Long Sheng, Linlin Zu & Meihu Ma. (2021) Study of high pressure carbon dioxide on the physicochemical, interfacial and rheological properties of liquid whole egg. Food Chemistry 337, pages 127989.
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Emna Ayari, Csaba Németh, Karina Ilona Hidas, Adrienn Tóth, Dávid Láng & László Friedrich. (2020) Heat treatment of liquid egg yolk. Progress in Agricultural Engineering Sciences 16:S1, pages 121-127.
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Monica Primacella, Nuria Cristina Acevedo & Tong Wang. (2020) Effect of freezing and food additives on the rheological properties of egg yolk. Food Hydrocolloids 98, pages 105241.
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A Boonkird & M Medhisuwakul. (2018) Determining the degree to which a hen's egg is cooked by boiling. Journal of Physics: Conference Series 1144, pages 012104.
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Tiago Carregari Polachini, Rodrigo Corrêa Basso & Javier Telis-Romero. (2017) Rheology and Fluid Dynamic of Egg White: Effect of Thixotropy on Engineering Design. Journal of Food Process Engineering 40:1, pages e12277.
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V Kumbár, Š Nedomová, J Votava & J Buchar. (2017) Rheological behaviour of egg white and egg yolk from different poultry specimen. Journal of Physics: Conference Series 790, pages 012016.
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V. Kumbar, S. Nedomova, J. Trnka, J. Buchar & R. Pytel. (2016) Effect of storage duration on the rheological properties of goose liquid egg products and eggshell membranes. Poultry Science 95:7, pages 1693-1701.
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Behzad Abbasnezhad, Nasser Hamdami, Jean‐Yves Monteau & Hamed Vatankhah. (2015) Numerical modeling of heat transfer and pasteurizing value during thermal processing of intact egg. Food Science & Nutrition 4:1, pages 42-49.
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Vojtěch Kumbár, Jan Trnka, Šárka Nedomová & Jaroslav Buchar. (2015) On the influence of storage duration on rheological properties of liquid egg products and response of eggs to impact loading – Japanese quail eggs. Journal of Food Engineering 166, pages 86-94.
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Cengiz Caner & Muhammed Yuceer. (2015) Maintaining functional properties of shell eggs by ultrasound treatment. Journal of the Science of Food and Agriculture 95:14, pages 2880-2891.
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Behzad Abbasnezhad, Nasser Hamdami & Diako Khodaei. (2015) Modeling of rheological characteristics of liquid egg white and yolk at different pasteurization temperatures. Journal of Food Measurement and Characterization 9:3, pages 359-368.
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Vojtěch Kumbár, Šárka Nedomová, Jana Strnková & Jaroslav Buchar. (2015) Effect of egg storage duration on the rheology of liquid egg products. Journal of Food Engineering 156, pages 45-54.
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Vojtěch Kumbár, Jana Strnková, Šárka Nedomová & Jaroslav Buchar. (2015) Fluid dynamics of liquid egg products. Journal of Biological Physics 41:3, pages 303-311.
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Hosahalli S. Ramaswamy, Ajaypal Singh & Monica Sharma. (2015) Back Extrusion Rheology for Evaluating the Transitional Effects of High Pressure Processing of Egg Components. Journal of Texture Studies 46:1, pages 34-45.
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Behzad Abbasnezhad, Nasser Hamdami, Mohammad Shahedi & Hamed Vatankhah. (2014) Thermophysical and rheological properties of liquid egg white and yolk during thermal pasteurization of intact eggs. Journal of Food Measurement and Characterization 8:4, pages 259-269.
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Libor Severa, Jaroslav Buchar, Šárka Nedomová & Květoslava Šustová. (2014) Rheological profile of raw whey. Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 58:1, pages 167-174.
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Francesca Patrignani, Lucia Vannini, Sylvain L. Sado Kamdem, Isabel Hernando, Raquel Marco-Molés, M. Elisabetta Guerzoni & Rosalba Lanciotti. (2013) High pressure homogenization vs heat treatment: Safety and functional properties of liquid whole egg. Food Microbiology 36:1, pages 63-69.
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Harish Kumar Sharma, Jaspal Singh, Bhavesh Chand Sarkar, Barinderjit Singh & Monica Premi. (2012) Statistical optimization of desugarization process parameters of liquid whole egg using response surface methodology. LWT - Food Science and Technology 47:1, pages 208-212.
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Poliana Mendes de Souza & Avelina Fernández. (2012) Consumer acceptance of UV-C treated liquid egg products and preparations with UV-C treated eggs. Innovative Food Science & Emerging Technologies 14, pages 107-114.
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HAYRIYE BOZKURT & FILIZ ICIER. (2012) THE CHANGE OF APPARENT VISCOSITY OF LIQUID WHOLE EGG DURING OHMIC AND CONVENTIONAL HEATING. Journal of Food Process Engineering 35:1, pages 120-133.
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Filiz Icier & Hayriye Bozkurt. (2009) Ohmic Heating of Liquid Whole Egg: Rheological Behaviour and Fluid Dynamics. Food and Bioprocess Technology 4:7, pages 1253-1263.
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Raquel Marco-Molés, María A. Rojas-Graü, Isabel Hernando, Isabel Pérez-Munuera, Robert Soliva-Fortuny & Olga Martín-Belloso. (2011) Physical and Structural Changes in Liquid Whole Egg Treated with High-Intensity Pulsed Electric Fields. Journal of Food Science 76:2, pages C257-C264.
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Radhika Ramachandran, Deepti Malhotra, A. Anishaparvin & C. Anandharamakrishnan. (2011) Computational fluid dynamics simulation studies on pasteurization of egg in stationary and rotation modes. Innovative Food Science & Emerging Technologies 12:1, pages 38-44.
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Libor Severa, Šárka Nedomová & Jaroslav Buchar. (2010) Influence of storing time and temperature on the viscosity of an egg yolk. Journal of Food Engineering 96:2, pages 266-269.
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