Effect of pre-treated homogenized egg liquid addition on yogurt quality and metabolic profiles
Yuru Shui, Gan Hu, Xinyu Jiang, Di Zhu, Zhifeng Zhao, Yizi Yuan, Yunxiao Xie, Jiafu Lin, Guofeng Jin, Fang Geng · 2026
Read Effect of pre-treated homogenized egg liquid addition on yogurt quality and metabolic profiles by Yuru Shui, Gan Hu, Xinyu Jiang, Di Zhu, Zhifeng Zhao, Yizi Yuan, Yunxiao Xie, Jiafu Lin, Guofeng Jin, Fang Geng (2026) in the Tower of Babel, a free online library of public-domain works preserved in clean, searchable text. No sign-up. The full text is served as a plain-text file at a predictable URL, where text is present: https://antarctic-labs.com/tower-of-babel/PMC13445525.txt.
Description
Yuru Shui and colleagues stir pre-treated egg liquid into yogurt and track how the mix changes texture, nutrition, and small-molecule content, in a 2026 food study. Egg could enrich yogurt, yet its effect on the ferment and the final gel needed proof. The team compared plain milk, egg milk, and both yogurts after fermenting.
Egg raised the nutrition of milk and yogurt and gave a thicker mouthfeel with a tighter gel structure. Chemical profiling found nine hundred thirty-five small molecules in the products. Egg yogurt ran richer in amino acid products, fatty chains, and a class of membrane fats, with gains that held after fermenting. Pathways for membrane fat handling stood out, giving makers a base for egg-dairy goods with added function.
Catalog record
| CREATOR | Yuru Shui, Gan Hu, Xinyu Jiang, Di Zhu, Zhifeng Zhao, Yizi Yuan, Yunxiao Xie, Jiafu Lin, Guofeng Jin, Fang Geng |
|---|---|
| YEAR | 2026 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 50214 |
| LICENSE | https://creativecommons.org/licenses/by/4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |