Results 81 to 90 of about 303 (122)

Whole-genome selection signature differences between Chaohu and Ji'an red ducks. [PDF]

BMC Genomics
Lin R, Li H, Lin W, Yang F, Bao X, Pan C, Lai L, Lin W.   +7 more
europepmc   +1 more source

The Heat-Induced Gel-Sol Transition in Coated Tofu: A Study on Protein Conformation and Microstructural Changes. [PDF]

Gels
Xie X, Li M, Diao X, Sun S, Wen M, Zhou X, Zhao L, Li Y, Lv P, Li B, Shen X, Huang Z, Chen H, Zhang K.   +13 more
europepmc   +1 more source

Effects of different temperatures on the physicochemical characteristics, microstructure and protein structure of preserved egg yolk. [PDF]

Food Chem X
Luo X, Tan J, Yao Y, Wu N, Chen S, Xu L, Zhao Y, Tu Y.   +7 more
europepmc   +1 more source

Quality characteristics, lysozyme activity, and albumen viscosity of fresh hatching duck eggs after a week's storage at various temperatures. [PDF]

Sci Rep
Wlaźlak S, Brzycka Z, Ragus W, Banaszak M, Grabowicz M.   +4 more
europepmc   +1 more source

Daily Amount of Purine in Commonly Recommended Well-Balanced Diets in Japan and Overseas. [PDF]

Nutrients
Kaneko K, Tsuruga K, Takayanagi F, Fukuuchi T, Yamaoka N, Seki R, Fujimori S.   +6 more
europepmc   +1 more source

Towards consistency in dietary pattern scoring: standardising scoring workflows for healthy dietary patterns using 24-h recall and two variations of a food frequency questionnair. [PDF]

Br J Nutr
Arnoldy L, Gauci S, Lassemillante AM, Verster JC, Macpherson H, Minihane AM, Scholey A, Pipingas A, White DJ.   +8 more
europepmc   +1 more source

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Desalination of salted duck egg white assisted by gelatin: Foaming and interface properties of the mixed system

Food Hydrocolloids, 2022
Abstract The reutilization of salted duck egg whites is still an important challenge facing the egg product industry. Efficient desalination of salted duck egg white is an effective way to make high-value use of the by-product in the food manufacturing. In this work, benefit from the thermoreversible properties of gelatin (GEL), salted duck egg white
Yalei Dai, Jingyun Zhao, Hongshan Liang, Qianchun Deng, Chuyun Wan, Bin Li, Bin Zhou   +6 more
openaire   +3 more sources

Effects of κ-carrageenan on gel quality of threadfin bream (Nemipterus spp.) surimi containing salted duck egg white powder

International Journal of Biological Macromolecules, 2022
This study aimed to evaluate the combined effect of κ-carrageenan and salted duck egg white powder (SDEWP) in improving the gel quality of threadfin bream surimi. Effects of κ-carrageenan at different levels (0-2 %) on gel properties of threadfin bream surimi without and with salted duck egg white powder at 3 % (protein equivalent) were investigated. A
Naphat, Wasinnitiwong, Soottawat, Benjakul, Hui, Hong   +2 more
openaire   +4 more sources

Effects of ultrasound and microwave pretreatments on the ultrafiltration desalination of salted duck egg white protein

Food and Bioproducts Processing, 2015
The effects of application of ultrasound and microwave treatments before the ultrafiltration desalination of salted duck egg white protein were investigated in this work. The desalination rate, color, microstructure, foaming capacity, emulsifying index and gelling property were determined.
Zhou, B., Zhang, M., Fang, Zhongxiang, Liu, Y.   +3 more
openaire   +4 more sources