title: Changes in physicochemical properties of egg white and yolk proteins from duck shell eggs due to hydrostatic pressure treatment.
authors.affiliation: Department of Health Diet and Industry Management, Chung Shan Medical University Hospital, Taichung, Taiwan.
authors.forename: K M
authors.initials: KM
authors.lastname: Lai
authors.forename: Y S
authors.initials: YS
authors.lastname: Chuang
authors.forename: Y C
authors.initials: YC
authors.lastname: Chou
authors.forename: Y C
authors.initials: YC
authors.lastname: Hsu
authors.forename: Y C
authors.initials: YC
authors.lastname: Cheng
authors.forename: C Y
authors.initials: CY
authors.lastname: Shi
authors.forename: H Y
authors.initials: HY
authors.lastname: Chi
authors.forename: K C
authors.initials: KC
authors.lastname: Hsu
mesh_terms: 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
chemical_list: D004527:Egg Proteins; D013438:Sulfhydryl Compounds