Effect of salting and dehydration treatments on the physicochemical and gel properties of hen and duck egg yolks, plasma and granules.
Yujie SuYuanyuan SunCuihua ChangJunhua LiYundan CaiQianwen ZhaoZijian HuangWen XiongLuping GuYanjun YangPublished in: Journal of the science of food and agriculture (2024)
The present study has demonstrated that different gelation behaviors of hen and duck egg yolk proteins (especially in plasma) through salting treatment led to the difference in the quality of salted HEY and DEY. © 2024 Society of Chemical Industry.