Change in rapid salting kinetics and characteristics of hen egg yolks

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

(2021) Danhui Cao et al.   POULTRY SCIENCE

Assessment the flavor of soybean meal hydrolyzed with Alcalase enzyme under different hydrolysis conditions by E-nose, E-tongue and HS-SPME-GC–MS

(2021) Zebin Weng et al.   Food Chemistry-X

Characterization of flavor volatile compounds in sauce spareribs by gas chromatography–mass spectrometry and electronic nose

(2020) Jie Shi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

Assessment of volatile fingerprint by HS-SPME/GC-qMS and E-nose for the classification of cocoa bean shells using chemometrics

(2019) Letricia Barbosa-Pereira et al.   FOOD RESEARCH INTERNATIONAL

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

(2018) Lilan Xu et al.   FOOD HYDROCOLLOIDS

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

Changes in physico-chemical properties, microstructure, protein structures and intermolecular force of egg yolk, plasma and granule gels during salting

(2018) Lilan Xu et al.   FOOD CHEMISTRY

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

(2018) Yuan Yang et al.   FOOD HYDROCOLLOIDS

Investigation the effects of protein hydration states on the mobility water and fat in meat batters by LF-NMR technique

(2016) Jun-Hua Shao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Saline distribution during multicomponent salting in pre-cooked quail eggs

(2012) Dionísio Borsato et al.   Food Science and Technology

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

Influence of salt concentration on the salting kinetics of cod loin (Gadus morhua) during brine salting

(2010) Minh Van Nguyen et al.   JOURNAL OF FOOD ENGINEERING

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

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

(2008) Thammarat Kaewmanee et al.   FOOD CHEMISTRY

Study of sea bass (Dicentrarchus labrax L.) salting process: Kinetic and thermodynamic control

(2007) A. Fuentes et al.   FOOD CONTROL