Non-destructive detection of egg white and yolk morphology transformation and salt content of salted duck eggs in salting by hyperspectral imaging

Author:

Chen Yuanzhe,Chen Zhuoting,Yan Qian,Liu Yuming,Wang Qiaohua

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Reference31 articles.

1. Desalted duck egg white nanogels as Pickering stabilizers for food-grade oil-in-water emulsion;Zhao;Food Sci. Human Well.,2022

2. Water filling of rapidly salted separated egg yolks: characterization of water migration, aggregation behavior and protein structure;Liu;Food Chem. Adv.,2023

3. Effects of CaCl2 on the rheology, microstructure and protein structures of rapidly salted separated egg yolk;Liu;Food Res. Int.,2023

4. Effect of salt penetration and water migration on cooked salted egg yolk gel during storage: physicochemical properties, structural characteristics and flavor changes;Li;Food Chem.,2023

5. Formation mechanism of salted egg yolk mudding during storage: protein oxidation, gel structure, and conformation;Xue;Food Chem.,2023

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