@article{article_599361, title={DETERMINATION OF THE FOAMING AND EMULSIFYING PROPERTIES OF LYOPHILIZED WHOLE QUAIL EGG, EGG YOLK AND EGG WHITE}, journal={Gıda}, volume={44}, pages={919–931}, year={2019}, DOI={10.15237/gida.GD19113}, url={https://izlik.org/JA29TA98NZ}, author={Durakli Velioglu, Serap}, keywords={quail egg,lyophilization,emulsion,scanning electron microscopy,rheology}, abstract={<p class="MsoNormal" style="margin-bottom:.0001pt;text-align:justify;line-height:normal;"> <span lang="en-us" style="font-family:Garamond, serif;letter-spacing:-.15pt;" xml:lang="en-us"> <span style="font-size:14px;">The aim of the study was to
investigate the foaming and emulsifying properties of lyophilized whole quail
egg, egg yolk and egg white. The microstructural properties of oil-in-water
emulsions of egg powders were determined and rheological properties of mayonnaise-like
product produced using egg yolk powder were investigated. The highest foaming
capacity was recorded for egg white powder at all pH levels. Egg yolk powder at 1% dispersion level had
the highest emulsion activity index value ( </span> <i> <span style="font-size:14px;">P </span> </i> <span style="font-size:14px;"><0.05). </span> <span style="font-size:14px;">Micrographs of scanning electron microscope (SEM) proved that the finest
emulsion was prepared using egg yolk powder. Mayonnaise-like product produced
using egg yolk powder exhibited gel-like structure (G’>G”) with shear
thinning behavior. Quail egg yolk powder was successfully used in production of
a product having acceptable rheological properties. Consequently, it was shown
that lyophilized quail egg powders had potential to be used as alternative
foaming and/or emulsifying agents in food products. </span> </span> </p> <p> </p> <p> </p>}, number={5}