127 related articles for article (PubMed ID: 36429159)
1. Extraction and Characterization of Lysozyme from Salted Duck Egg White.
Yao X; Du T; Guo J; Lv W; Adhikari B; Xu J
Foods; 2022 Nov; 11(22):. PubMed ID: 36429159
[TBL] [Abstract][Full Text] [Related]
2. Effect of κ-carrageenan addition on protein structure and gel properties of salted duck egg white.
Tang H; Tan L; Chen Y; Zhang J; Li H; Chen L
J Sci Food Agric; 2021 Mar; 101(4):1389-1395. PubMed ID: 32835415
[TBL] [Abstract][Full Text] [Related]
3. High gelatinous salted duck egg white protein powder gel: Physicochemical, microstructure and techno-functional properties.
Yao X; Xu J; Xun Y; Du T; Huang M; Guo J
Front Nutr; 2023; 10():1110786. PubMed ID: 36819671
[TBL] [Abstract][Full Text] [Related]
4. Evaluation of nutrient content, physicochemical and functional properties of desalted duck egg white by ultrafiltration as desalination.
Thammasena R; Fu CW; Liu JH; Liu DC
Anim Sci J; 2020; 91(1):e13339. PubMed ID: 32219937
[TBL] [Abstract][Full Text] [Related]
5. Desalination of duck egg white by biocoagulation to obtain peptide-ferrous chelate as iron delivery system: Preparation, characterization, and Fe2+ release evaluation in vitro.
Shi Q; Wei M; Chen H; Gao J; Tong P
J Food Sci; 2021 Oct; 86(10):4678-4690. PubMed ID: 34519371
[TBL] [Abstract][Full Text] [Related]
6. Salt-tolerant
Xiao G; Chen Y; Fang R; Xiao C; Yuan H; Chu B; Liu X; Gong J
Food Sci Nutr; 2019 Dec; 7(12):3941-3949. PubMed ID: 31890172
[TBL] [Abstract][Full Text] [Related]
7. Effects of spray drying, freeze drying, and vacuum drying on physicochemical and nutritional properties of protein peptide powder from salted duck egg white.
Du T; Xu J; Zhu S; Yao X; Guo J; Lv W
Front Nutr; 2022; 9():1026903. PubMed ID: 36337632
[TBL] [Abstract][Full Text] [Related]
8. Effect of Palm Oil-Carnauba Wax Oleogel That Processed with Ultrasonication on the Physicochemical Properties of Salted Duck Egg White Fortified Instant Noodles.
Noonim P; Rajasekaran B; Venkatachalam K
Gels; 2022 Aug; 8(8):. PubMed ID: 36005088
[TBL] [Abstract][Full Text] [Related]
9. Effects of salting processes and time on the chemical composition, textural properties, and microstructure of cooked duck egg.
Kaewmanee T; Benjakul S; Visessanguan W
J Food Sci; 2011 Mar; 76(2):S139-47. PubMed ID: 21535790
[TBL] [Abstract][Full Text] [Related]
10. Water and lipid migration in salted duck eggs during storage with different packaging conditions as studied using LF-NMR and MRI techniques.
Dong X; Zhang T; Cheng S; He X; Wang H; Tan M
J Food Sci; 2022 May; 87(5):2009-2017. PubMed ID: 35411557
[TBL] [Abstract][Full Text] [Related]
11. Use of sodium dodecyl sulfate pretreatment and 2-stage curing for improved quality of salted duck eggs.
Lian Z; Qiao L; Zhu G; Deng Y; Qian B; Yue J; Zhao Y
J Food Sci; 2014 Mar; 79(3):E354-61. PubMed ID: 24673336
[TBL] [Abstract][Full Text] [Related]
12. Strong and weak cation-exchange groups generated cryogels films for adsorption and purification of lysozyme from chicken egg white.
Bayramoglu G; Yakup Arica M
Food Chem; 2021 Apr; 342():128295. PubMed ID: 33092916
[TBL] [Abstract][Full Text] [Related]
13. Quality evaluation and lipidomics analysis of salted duck egg yolk under low-salt pickling process.
Ligen Z; Qian W; Liping W; Tenghao W; Jing Q; Junbo L; Huiyan J; Yuanfeng W
Food Chem X; 2022 Dec; 16():100502. PubMed ID: 36519109
[TBL] [Abstract][Full Text] [Related]
14. Comparative Study on the Nutritional Value of Pidan and Salted Duck Egg.
Ganesan P; Kaewmanee T; Benjakul S; Baharin BS
Korean J Food Sci Anim Resour; 2014; 34(1):1-6. PubMed ID: 26760738
[TBL] [Abstract][Full Text] [Related]
15. Purification and characterization of lysozyme from Chinese Lueyang black-bone Silky fowl egg white.
Chen C; Li X; Yue L; Jing X; Yang Y; Xu Y; Wu S; Liang Y; Liu X; Zhang X
Prep Biochem Biotechnol; 2019; 49(3):215-221. PubMed ID: 30794044
[TBL] [Abstract][Full Text] [Related]
16. Rapid separation of lysozyme from chicken egg white by reductants and thermal treatment.
Chang HM; Yang CC; Chang YC
J Agric Food Chem; 2000 Feb; 48(2):161-4. PubMed ID: 10691610
[TBL] [Abstract][Full Text] [Related]
17. Enhanced C-type lysozyme content of wood duck (Aix sponsa) egg white: an adaptation to cavity nesting?
Wellman-Labadie O; Picman J; Hincke MT
Physiol Biochem Zool; 2008; 81(2):235-45. PubMed ID: 18190286
[TBL] [Abstract][Full Text] [Related]
18. [Separation and purification of lysozyme from egg white by high performance cation-exchange chromatography].
Li R; Chen GL
Se Pu; 2002 May; 20(3):259-61. PubMed ID: 12541951
[TBL] [Abstract][Full Text] [Related]
19. Purification and characterization of goose type lysozyme from cassowary (Casuarius casuarius) egg white.
Thammasirirak S; Torikata T; Takami K; Murata K; Araki T
Biosci Biotechnol Biochem; 2001 Mar; 65(3):584-92. PubMed ID: 11330672
[TBL] [Abstract][Full Text] [Related]
20. Oil exudation and histological structures of duck egg yolks during brining.
Lai KM; Chung WH; Jao CL; Hsu KC
Poult Sci; 2010 Apr; 89(4):738-44. PubMed ID: 20308406
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
