Water and lipid migration in salted duck eggs during storage with different packaging conditions as studied using LF‐NMR and MRI techniques-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Water and lipid migration in salted duck eggs during storage with different packaging conditions as studied using LF‐NMR and MRI techniques

Published:2022-04-11 Issue:5 Volume:87 Page:2009-2017
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Dong Xue¹²³,Zhang Tan¹²³,Cheng Shasha¹²³^ORCID,He Xiu¹²³,Wang Haitao¹²³,Tan Mingqian¹²³^ORCID

Affiliation:

1. School of Food Science and Technology Dalian Polytechnic University Dalian People's Republic of China

2. National Engineering Research Center of Seafood Dalian People's Republic of China

3. Collaborative Innovation Center of Seafood Deep Processing Dalian Polytechnic University Dalian People's Republic of China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.16139

Reference27 articles.

1. The investigation of the changes in physicochemical, texture and rheological characteristics of salted duck egg yolk during salting

2. Microwave spectroscopy based on the waveguide technique for the nondestructive freshness evaluation of egg

3. 2000 AOAC Official methods of analysis of the AOAC

4. Salted and preserved duck eggs: a consumer market segmentation analysis

5. Determination of the Gelation Mechanism of Freeze–Thawed Hen Egg Yolk

Cited by 5 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. Quantitative MRI post-processing algorithm and visualization research based on moisture status detection of winter jujube;Heliyon;2024-08

2. Parasitoid fitness and quality of Corcyra cephalonica (Stainton) eggs after vacuum packaging combined with cold storage;Journal of Asia-Pacific Entomology;2024-03

3. New insight into yolk sphere microgel structure impacted by lipid and protein distribution changing under heating processing;Food Chemistry;2024-03

4. Influence of prolonged ambient storage condition on the physicochemical properties of uncooked and cooked salted duck egg yolk;Journal of King Saud University - Science;2024-02

5. Effect of yolk spheres as a key histological structure on the morphology, character, and oral sensation of boiled egg yolk gel;Food Chemistry;2023-10

同舟云学术

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