Effects of partial replacement of NaCl by KCl and CaCl 2 on physicochemical properties, microstructure, and textural properties of salted eggs

Quantitative N-glycoproteomic analyses provide insights into the effects of thermal processes on egg white functional properties

(2020) Xin Liu et al.   FOOD CHEMISTRY

Effects of metal ions on the physico-chemical, microstructural and digestion characteristics of alkali-induced egg white gel

(2020) Chunyang Deng et al.   FOOD HYDROCOLLOIDS

Underlying mechanism for the differences in heat-induced gel properties between thick egg whites and thin egg whites: Gel properties, structure and quantitative proteome analysis

(2020) Xin Liu et al.   FOOD HYDROCOLLOIDS

Effect of salting on the water migration, physicochemical and textural characteristics, and microstructure of quail eggs

(2020) Zhijie Bao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of tea and illicium verum braise on physicochemical characteristics, microstructure, and molecular structure of heat-induced egg white protein gel

(2020) Hui Xue et al.   FOOD HYDROCOLLOIDS

Characterization of salted egg yolk flavoring prepared by enzyme hydrolysis and microwave irradiation

(2020) Yujie Su et al.   FOOD CHEMISTRY

A high-salt diet aggravates retinal ischaemia/reperfusion injury

(2019) Qingchen Li et al.   EXPERIMENTAL EYE RESEARCH

Microwave technology as a new strategy to induce structural transition and foaming properties improvement of egg white powder

(2019) Xin Wang et al.   FOOD HYDROCOLLOIDS

Combination effects of NaOH and NaCl on the rheology and gel characteristics of hen egg white proteins

(2018) Junhua Li et al.   FOOD CHEMISTRY

Changes in aggregation behavior of raw and cooked salted egg yolks during pickling

(2018) Lilan Xu et al.   FOOD HYDROCOLLOIDS

The effect on quality of pickled salted duck eggs using the novel method of pulsed pressure osmotic dehydration

(2018) Li Yuan et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Influence of salting processes on water and lipid dynamics, physicochemical and microstructure of duck egg

(2018) Shasha Cheng et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The investigation of the changes in physicochemical, texture and rheological characteristics of salted duck egg yolk during salting

(2018) Min-Min Ai et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

High-Salt Diet Gets Involved in Gastrointestinal Diseases through the Reshaping of Gastroenterological Milieu

(2018) Junyi Li et al.   DIGESTION

Interpolymeric complexing between egg white proteins and xanthan gum: Effect of salt and protein/polysaccharide ratio

(2017) Clitor J.F. Souza et al.   FOOD HYDROCOLLOIDS

Effects of salting treatment on the physicochemical properties, textural properties, and microstructures of duck eggs

(2017) Lilan Xu et al.   PLoS One

High-Salt Diet Has a Certain Impact on Protein Digestion and Gut Microbiota: A Sequencing and Proteome Combined Study

(2017) Chao Wang et al.   Frontiers in Microbiology

Changes of microstructure characteristics and intermolecular interactions of preserved egg white gel during pickling

(2016) Yan Zhao et al.   FOOD CHEMISTRY

Calcium binding characteristics and structural changes of phosvitin

(2016) Xiaowei Zhang et al.   JOURNAL OF INORGANIC BIOCHEMISTRY

Effect of pressure cooking on physicochemical properties of salted eggs

(2016) Na Yang et al.   RSC Advances

Effect of egg storage duration on the rheology of liquid egg products

(2015) Vojtěch Kumbár et al.   JOURNAL OF FOOD ENGINEERING

Structural Study on Hen-egg Yolk High Density Lipoprotein (HDL) Granules

(2014) T. Strixner et al.   Food Biophysics

Textural, microstructural and sensory properties of reduced sodium frankfurter sausages containing mechanically deboned poultry meat and blends of chloride salts

(2014) C.N. Horita et al.   FOOD RESEARCH INTERNATIONAL

Salt reduction in the United Kingdom: a successful experiment in public health

(2013) F J He et al.   JOURNAL OF HUMAN HYPERTENSION

Effect of Acetic Acid and Commercial Protease Pretreatment on Salting and Characteristics of Salted Duck Egg

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

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

Physicochemical properties and microbiology of dry-cured loins obtained by partial sodium replacement with potassium, calcium and magnesium

(2010) Marta Aliño et al.   MEAT SCIENCE

Physicochemical changes in dry-cured hams salted with potassium, calcium and magnesium chloride as a partial replacement for sodium chloride

(2010) M. Aliño et al.   MEAT SCIENCE

Oil exudation and histological structures of duck egg yolks during brining

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

Effect of Ions on the Structure of Water: Structure Making and Breaking

(2009) Yizhak Marcus   CHEMICAL REVIEWS

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

(2008) Thammarat Kaewmanee et al.   FOOD CHEMISTRY

SOLUBILITY OF QUAIL (COTURNIX COTURNIX JAPONICA)EGG WHITE PROTEIN

(2008) DANIELA OLIVEIRA DOS SANTOS et al.   JOURNAL OF FOOD PROCESS ENGINEERING