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References from Calcium chloride-mediated regulation of shell-surface transport behavior, alkali diffusion, and gel stability in duck eggs during alkaline pickling. Local targets link to admitted publications; unresolved targets remain external evidence.
Characteristics of intermolecular forces, physicochemical, l, and microstructural properties of preserved egg white with Ca(OH)2 addition
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Changes of amino acid composition and lysinoalanine formation in alkali-pickled duck eggs
10.1021/jf980951k · 1999 · External reference
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Changes in gel characteristics of egg white under strong alkali treatment
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Real-time gauging of the gelling maturity of duck eggs pickled in strong alkaline solutions
10.3390/foods10092057 · 2021 · External reference
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Effects of metal ions on the physicochemical, microstructural and digestion characteristics of alkali-induced egg white gel
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Influence of different cations on chemical composition and microstructure of pidan white and yolk during pickling and aging
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Physical properties and microstructure of pidan yolk as affected by different divalent and monovalent cations
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Chemical composition, physical properties, and microstructure of pidan white as affected by different divalent and monovalent cations
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Effect of three cations on the stability and microstructure of protein aggregate from duck egg white under alkaline condition
10.1177/1082013210382482 · 2011 · External reference
Corrigendum: The changes of umami substances and influencing factors in preserved egg yolk: pH, endogenous protease, and proteinaceous substance
2022 · External reference
The solvation of NaCl in model water with different hydrogen bond strengths
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Comparison of the gel-forming ability and gel properties of α-lactalbumin, lysozyme, and myoglobin in the presence of β-lactoglobulin under high pressure
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Effects of NaOH/NaCl pickling on heat-induced gelation behaviour of egg white
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Combination effects of NaOH and NaCl on the rheology and gel characteristics of hen egg white proteins
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Regulation of different copper salts on alkali-induced egg white gels: Physicochemical characteristics, microstructure, and protein conformation
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Optimizing the gelation, structure, and thermal stability of alkali-induced duck egg white gels with calcium chloride
10.1016/j.psj.2024.104662 · 2025 · External reference
Inorganic elements in preserved egg
2017 · External reference
Simultaneous determination of 20 inorganic elements in preserved egg prepared with different metal ions by ICP-AES
10.1007/s12161-012-9494-3 · 2013 · External reference
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10.3109/10408419609106457 · 1996 · External reference
Processing technology, principle, and nutritional characteristics of preserved eggs: A review
10.1016/j.tifs.2022.08.010 · 2022 · External reference
Changes in physicochemical properties, microstructure, and intermolecular forces of preserved egg yolk gels during pickling
10.1016/j.foodhyd.2018.10.016 · 2019 · External reference
Alkali-induced gelation behavior of low-density lipoprotein and high-density lipoprotein isolated from duck eggs
10.1016/j.foodchem.2019.125952 · 2020 · External reference
Effects of strong alkali treatment on the physicochemical properties, microstructure, protein structures, and intermolecular forces in egg yolks, plasma, and granules
10.1016/j.foodchem.2019.125998 · 2020 · External reference
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10.1002/jsfa.70214 · External reference
Effect of different alkali treatments on the chemical composition, physical properties, and microstructure of pidan white
10.1007/s13197-013-1201-x · 2015 · External reference
Changes in physicochemical properties, microstructures, molecular forces, and gastric digestive properties of preserved egg white during pickling with the regulation of different metal compounds
10.1016/j.foodhyd.2019.105281 · 2020 · External reference
Changes of microstructure characteristics and intermolecular interactions of preserved egg white gel during pickling
10.1016/j.foodchem.2016.02.044 · 2016 · External reference
Physicochemical and nutritional characteristics of preserved duck egg white
10.3382/ps.2013-03823 · 2014 · External reference
Development of a heatable duck egg white translucent jelly: An evaluation of its physicochemical properties and thermal stability
10.1016/j.psj.2021.101373 · 2021 · External reference
