salted duck egg
Selected indexed studies
- Comparative Study on the Nutritional Value of Pidan and Salted Duck Egg. (Korean J Food Sci Anim Resour, 2014) [PMID:26760738]
- High gelatinous salted duck egg white protein powder gel: Physicochemical, microstructure and techno-functional properties. (Front Nutr, 2023) [PMID:36819671]
- Extraction and Characterization of Lysozyme from Salted Duck Egg White. (Foods, 2022) [PMID:36429159]
_Worker-drafted node — pending editorial review._
Connections
No connections recorded yet.
Sources
- Changes of Potent Odorants in Salted Duck Egg Yolk before and after Roasting. (2024) pubmed
- Comparative Study on the Nutritional Value of Pidan and Salted Duck Egg. (2014) pubmed
- High gelatinous salted duck egg white protein powder gel: Physicochemical, microstructure and techno-functional properties. (2023) pubmed
- Extraction and Characterization of Lysozyme from Salted Duck Egg White. (2022) pubmed
- A Novel Approach for the Production of Mildly Salted Duck Egg Using Ozonized Brine Salting. (2023) pubmed
- Salt-tolerant Staphylococcus bacteria induce structural and nutritional alterations of salted duck egg white. (2019) pubmed
- Quality evaluation and lipidomics analysis of salted duck egg yolk under low-salt pickling process. (2022) pubmed
- Non-destructive detection of egg white and yolk morphology transformation and salt content of salted duck eggs in salting by hyperspectral imaging. (2024) pubmed
- Effects of spray drying, freeze drying, and vacuum drying on physicochemical and nutritional properties of protein peptide powder from salted duck egg white. (2022) pubmed
- Raman Spectroscopy Monitoring of Duck Egg Brining Process. (2024) pubmed