Improving the gel properties of salted egg white/cooked soybean protein isolate composite gels by ultrasound treatment: Study on the gelling properties and structure [PDF]
Ultrasonics Sonochemistry, 2023 In this study, the effects of ultrasound treatment on the texture, physicochemical properties and protein structure of composite gels prepared by salted egg white (SEW) and cooked soybean protein isolate (CSPI) at different ratios were investigated. With
Xiaojuan Xin +6 more
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Shipin gongye ke-ji, 2023 Salted egg white is rich in protein and can be used as material for the processing of dried curd. However, its ability to form a gel is weak, which may lead to a low hardness and poor quality in the dried curd production. Therefore, the unimproved salted
Jiawen NIE +7 more
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Extraction and Characterization of Lysozyme from Salted Duck Egg White
Foods, 2022 Salted duck egg white (SDEW), as the main by-product in the production process of salted egg yolk, has not been effectively used as a food resource because of its high salt concentration.
Xinjun Yao +5 more
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Reutilization of Food Waste: One-Step Extration, Purification and Characterization of Ovalbumin from Salted Egg White by Aqueous Two-Phase Flotation [PDF]
Foods, 2019 For the purpose of reducing pollution and the reutilization of salted egg whites, which are byproducts of the manufacturing process of salted egg yolks and normally treated as waste, an aqueous two-phase flotation (ATPF) composed of polyethylene glycols (
Bin Jiang +5 more
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A Comparative Study of Pickled Salted Eggs by Positive and Negative Pressure-Ultrasonic Method [PDF]
Foods, 2023 In this study, the positive and negative pressure-ultrasonic method was applied to salted egg pickling, compared with traditional pickled salted eggs by various physical and chemical indicators.
Chaogeng Xiao +7 more
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Frontiers in Nutrition, 2023 Salted duck egg is one of the most popular products, and China is one of the major countries consuming salted duck egg products. However, due to the high salt content of salted egg white and low physical and chemical properties such as gel, many ...
Xinjun Yao +5 more
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Influence of Prolonged Salting on the Physicochemical Properties of Duck Egg White [PDF]
Brazilian Archives of Biology and Technology, 2018 Salted duck eggs are unique among the important authentic foods of Thailand. They are mainly produced in Chaiya district, Surat Thani province, in the southern part of Thailand.
Karthikeyan Venkatachalam
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Duck-egg white hydrolysate supplementation enhances muscle endurance and fatigue resistance during high-intensity exercise [PDF]
Poultry ScienceRecent processing advances, including separating and marinating duck yolks, provide alternatives to traditional salted duck eggs. However, separated duck-egg white remains a nutritious agricultural byproduct due to its unpleasant odor and low consumer ...
Kai-Li Shang +4 more
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Hydrolysis kinetics amino acid profiling and antioxidant properties of enzymatic hydrolysates from desalted egg white [PDF]
Scientific ReportsSalted egg white is a nutrient-rich by-product that is usually discarded due to its high salt content. It has strong potential for value-added transformation through enzymatic hydrolysis.
Saowaluk Rungchang +7 more
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Impact of Different Sugar Types and Their Concentrations on Salted Duck Egg White Based Meringues
Foods, 2022 Meringues were prepared with salted duck egg white and different sugars (granulated white, cane, palm, and coconut) at various concentrations (25, 50, 75, and 100%).
Somwang Lekjing +3 more
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