Changes in physicochemical properties of egg white and yolk proteins from duck shell eggs due to hydrostatic pressure treatment.
Lai
K M
KM
Department of Health Diet and Industry Management, Chung Shan Medical University Hospital, Taichung, Taiwan.
Chuang
Y S
YS
Chou
Y C
YC
Hsu
Y C
YC
Cheng
Y C
YC
Shi
C Y
CY
Chi
H Y
HY
Hsu
K C
KC
D000818:Animals; D004372:Ducks; D004527:Egg Proteins / Q000032:analysis*; D004528:Egg Shell / Q000737:chemistry*; D005260:Female; D006863:Hydrogen-Ion Concentration; D006874:Hydrostatic Pressure; D011312:Pressure; D011489:Protein Denaturation; D012995:Solubility; D013438:Sulfhydryl Compounds / Q000032:analysis
D004527:Egg Proteins; D013438:Sulfhydryl Compounds