Mooncake production waste: Nutritional value and comprehensive utilization of salted duck egg white-Reference-Cited by-同舟云学术

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Mooncake production waste: Nutritional value and comprehensive utilization of salted duck egg white

Published:2022-06 Issue:8 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Yao Xinjun¹,Xu Jicheng¹^ORCID,Adhikari Benu²^ORCID,Lv Weiqiao³^ORCID,Chen Huizhi⁴

Affiliation:

1. College of Biological and Food Engineering Anhui Polytechnic University Wuhu China

2. School of Science RMIT University Melbourne Australia

3. College of Engineering China Agricultural University Beijing China

4. State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China

Funder

Natural Science Foundation of Anhui Province

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16772

Reference106 articles.

1. Molecular structural modification of duck egg white protein conjugates with monosaccharides for improving emulsifying capacity

2. Albumin-based biomaterial for lung tissue engineering applications

Cited by 4 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. Using salted egg white in steamed bread: Impact on functional and structural characteristics;Food Chemistry;2024-10

2. On-Line Detection Method of Salted Egg Yolks with Impurities Based on Improved YOLOv7 Combined with DeepSORT;Foods;2024-08-16

3. Textural and physicochemical properties of threadfin bream surimi gels prepared with salted duck egg white as substitute for hen egg white;International Journal of Food Science & Technology;2022-12-26

4. The Quality Characteristics Formation and Control of Salted Eggs: A Review;Foods;2022-09-21

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