Enhancing the albumen viscosity and permeability of whole egg: an approach utilizing multimodal ultrasonic technology
US can play a role in enlarging pores and reducing viscosity while ensuring the integrity of whole eggs. This study provides a theoretical basis for the rapid curing of salted duck eggs. © 2025 Society of Chemical Industry.
Authors
- Bin Xu (ORCID: https://orcid.org/0000-0003-0234-7430)
- Feng Zhang (ORCID: https://orcid.org/0000-0002-3200-5506)
- Jun Sun (ORCID: https://orcid.org/0000-0002-4059-7409)
- Xuhua Yang
- Ruipeng Ma
- Sijia Cui
- Baochang Li
Institutions
- Jiangsu University (CN)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2025-05-22
- DOI
- https://doi.org/10.1002/jsfa.14387
- Citations
- 2
- Primary Topic
- Proteins in Food Systems
- Type
- article
- Field-Weighted Citation Impact
- 2.32