Changes in lipid properties of duck egg yolks under extreme processing conditions

Biological Activities of Egg Yolk Lipids: A Review

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Effects of temperature on quality of preserved eggs during storage

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Alkali induced gelation behavior of low-density lipoprotein and high-density lipoprotein isolated from duck eggs

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Changes in physico-chemical properties, microstructure and intermolecular force of preserved egg yolk gels during pickling

(2018) Yuan Yang et al.   FOOD HYDROCOLLOIDS

Effect of pressure cooking on physicochemical properties of salted eggs

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Egg quality, fatty acid composition and immunoglobulin Y content in eggs from laying hens fed full fat camelina or flax seed

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Effect of storage temperatures and humidity on proximate composition, peroxide value and iodine value of raw cashew nuts

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Comparative Study on the Nutritional Value of Pidan and Salted Duck Egg

(2014) P. Ganesan et al.   Korean Journal for Food Science of Animal Resources

Effects of alkaline concentration, temperature, and additives on the strength of alkaline-induced egg white gel

(2014) Yan Zhao et al.   POULTRY SCIENCE

Chemical and structural changes in preserved white egg during pickled by vacuum technology

(2013) Ling Ji et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Egg yolk: structures, functionalities and processes

(2013) Marc Anton   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Dietary enrichment of eggs with omega-3 fatty acids: A review

(2012) Ilse Fraeye et al.   FOOD RESEARCH INTERNATIONAL

Effect of Sodium Chloride and Osmotic Dehydration on Viscoelastic Properties and Thermal-Induced Transitions of Duck Egg Yolk

(2011) Thammarat Kaewmanee et al.   Food and Bioprocess Technology

CHEMICAL COMPOSITION, PHYSICAL PROPERTIES AND MICROSTRUCTURE OF PIDAN WHITE AS AFFECTED BY DIFFERENT DIVALENT AND MONOVALENT CATIONS

(2011) PALANIVEL GANASEN et al.   JOURNAL OF FOOD BIOCHEMISTRY

Effects of Salting Processes and Time on the Chemical Composition, Textural Properties, and Microstructure of Cooked Duck Egg

(2011) Thammarat Kaewmanee et al.   JOURNAL OF FOOD SCIENCE

Comparative study on protein cross-linking and gel enhancing effect of microbial transglutaminase on surimi from different fish

(2011) Sochaya Chanarat et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Lipid, fatty acid and carotenoid content of edible egg yolks from avian species: A comparative study

(2010) Vassilia J. Sinanoglou et al.   FOOD CHEMISTRY

Oil exudation and histological structures of duck egg yolks during brining

(2010) K. M. Lai et al.   POULTRY SCIENCE

Effect of salting processes on chemical composition, textural properties and microstructure of duck egg

(2009) Thammarat Kaewmanee et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Physical properties and microstructure of pidan yolk as affected by different divalent and monovalent cations

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Changes in chemical composition, physical properties and microstructure of duck egg as influenced by salting

(2008) Thammarat Kaewmanee et al.   FOOD CHEMISTRY

Protein–lipid interactions in gluten elucidated using acetic acid fractionation

(2008) Thu H. McCann et al.   FOOD CHEMISTRY

Effects of egg yolk powder addition to the flour dough on the lipid oxidation development during frying

(2007) Haeyoung Kim et al.   LWT-FOOD SCIENCE AND TECHNOLOGY