Ultrasound accelerates pickling of reduced-sodium salted duck eggs: An insight into the effect on physicochemical, textural and structural properties
Zhihui Yu, Haoran Guo, Chen Liu, Rui Wang, Lixin Zhang, Xiaoyu Zhang, Yisheng Chen
Topics & Concepts
ChewinessPicklingSaltingChemistryFood scienceRandom coilScanning electron microscopeZeta potentialMaterials scienceProtein secondary structureBiochemistryComposite materialNanoparticleNanotechnologyPhysical chemistryMeat and Animal Product QualityProteins in Food SystemsProtein Hydrolysis and Bioactive Peptides