ArticleFood chemistry: X2025
Influence of storage time on the flavor and texture of egg yolk gel.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
2 citing papers in PubMed.
- Lipid remodeling is associated with aroma formation during thermal processing of quail egg yolk: an integrated multi-omics study.Current research in food science · 2026Article
- Mechanism of synergistic ultrasound-ethanol treatment in salted egg yolk: Rapid texture optimization and flavor enhancement.Food chemistry: X · 2025Article
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Authors and funding
3 authors.
Funding
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Abstract
The physicochemical properties, structure, and flavor of yolk gels stored under 4 °C conditions were investigated using GC-MS, electronic nose analysis, and texture profiling, provided valuable insights into determining the optimal processing time for egg yolks. During storage, the hardness increased significantly from 3649.50 g to 5129.75 g, while its elasticity decreased from 0.92 to 0.78. Changes in the secondary and tertiary structures of egg yolk were characterized by ultraviolet and infrared spectroscopy. Furthermore, the spatial conformation of yolk proteins altered during storage, leading to increased exposure of charged groups, -SH groups, and hydrophobic regions. These exposed functional groups interacted with flavor compounds, enhancing their binding affinity, hexanal, heptanal, 2-pentyl-furan, octanal and dimethyl trisulfide were reduced. The results demonstrated that as storage time extended, the overall flavor intensity of egg yolk hot gels diminished. Consequently, based on specific requirements, it is possible to select egg yolks processed at corresponding storage durations.
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