The Application of Ultrasound Pretreatment and Pulse-Spouted Bed Microwave Freeze Drying to Produce Desalted Duck Egg White Powders
Author:
Publisher
Informa UK Limited
Subject
Physical and Theoretical Chemistry,General Chemical Engineering
Link
http://www.tandfonline.com/doi/pdf/10.1080/07373937.2013.829851
Reference38 articles.
1. Changes in chemical composition, physical properties and microstructure of duck egg as influenced by salting
2. Wang , M.M. Desalination of salted duck white by ultralfiutration and research the functional characteristcs of desalted duck egg white. Master's thesis, Jiangnan University, Wuxi, China, 2009.
3. Functionality of egg white proteins as affected by high intensity ultrasound
4. Intensification of Low-Temperature Drying by Using Ultrasound
Cited by 29 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献
1. Spouting Technology in Energy-Carrying Electromagnetic Field Drying of Agricultural Products;Food Engineering Reviews;2024-01-10
2. A comprehensive review on salted eggs: quality formation mechanisms, innovative pickling technologies and value-added applications;Sustainable Food Technology;2024
3. Preparation of egg white powder using electrohydrodynamic drying method and its effect on quality characteristics and functional properties;Food Chemistry;2023-11
4. Applications of spouted bed technology in the drying of food products;LWT;2023-06
5. Effect of refrigeration storage on functional properties and structure of egg white after defrosting treatments;International Journal of Food Science & Technology;2022-09-21
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线,采集、加工和组织学术论文而形成的新型学术文献查询和分析系统,可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容,当前同舟云学术共收录了国内外主流学术期刊6万余种,收集的期刊论文及会议论文总量共计约1.5亿篇,并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询!咨询电话:010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3