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

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

Changes in physicochemical properties of egg white and yolk proteins from duck shell eggs due to hydrostatic pressure treatment

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

Prediction of Egg Freshness and Albumen Quality Using Visible/Near Infrared Spectroscopy

(2009) Nicolas Abdel-Nour et al.   Food and Bioprocess Technology

Histological Structures of Native and Cooked Yolks from Duck Egg Observed by SEM and Cryo-SEM

(2009) Kuo-Chiang Hsu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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