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References from Metabolic profiling of the liquid core and solidified outer layer of preserved duck egg yolk using widely targeted metabolomics. Local targets link to admitted publications; unresolved targets remain external evidence.
A review on the development of pickled eggs: rapid pickling and quality optimization
10.1016/j.psj.2022.102468 · 2023 · External reference
Changes in lipid properties of duck egg yolks under extreme processing conditions
10.1016/j.psj.2021.101140 · 2021 · External reference
Effects of different temperatures on the physicochemical characteristics, microstructure and protein structure of preserved egg yolk
10.1016/j.fochx.2024.101278 · 2024 · External reference
Changes in aggregation behavior of raw and cooked salted egg yolks during pickling
10.1016/j.foodhyd.2018.01.026 · 2018 · External reference
Processing technology, principle, and nutritional characteristics of preserved eggs: a review
10.1016/j.tifs.2022.08.010 · 2022 · 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
Changes in physico-chemical properties, microstructure and intermolecular force of preserved egg yolk gels during pickling
10.1016/j.foodhyd.2018.10.016 · 2019 · External reference
Geng, Nutrient migration and lipidomics changes in the liquid inner core of alkali-pickled duck egg yolk
10.1016/j.psj.2025.105084 · 2025 · External reference
Isolation and screening of umami peptides from preserved egg yolk by nano-HPLC-MS/MS and molecular docking
10.1016/j.foodchem.2021.131996 · 2022 · External reference
Characterization of potent aroma compounds in preserved egg yolk by gas chromatography-olfactometry, quantitative measurements, and odor activity value
10.1021/acs.jafc.8b01378 · 2018 · External reference
Metabolomics unravels the formation pathway of advanced glycation end products in preserved egg yolk mediated by OH− during pickling
10.1016/j.foodchem.2025.144217 · 2025 · External reference
10.1016/j.jfutfo.2026.01.015
10.1016/j.jfutfo.2026.01.015 · External reference
Metabolome analysis of frozen chicken breast during thawing at room temperature
10.1016/j.fochx.2025.103207 · 2025 · External reference
Research note: structural identification of glycopeptides from chicken egg yolk protein
10.1016/j.psj.2026.106516 · 2026 · External reference
Comparative study on the passion fruit essential oil microcapsules constructed from hydrophobic cellulose I/II nanocrystals and gelatin: physicochemical and release properties
10.1016/j.foodhyd.2026.112479 · 2026 · External reference
Insight into the difference in nutritional yolk granules of different poultry eggs from the perspective of quantitative lipidomics combined with nutrient analysis
10.26599/fshw.2025.9250532 · 2026 · External reference
Effects of CaCl2 on the structure of high-density lipoprotein and low-density lipoprotein isolated from rapidly salted separated egg yolk
10.1016/j.foodres.2023.113413 · 2023 · External reference
Thematic review series: glycerolipids. Phosphatidylcholine and choline homeostasis
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Determination of local diffusion properties in heterogeneous biomaterials
10.1016/j.cis.2009.05.004 · 2009 · External reference
Effects of temperature on quality of preserved eggs during storage
10.1016/j.psj.2020.01.020 · 2020 · External reference
Toward structured and functional salted egg yolks: role of calcium chloride concentration on protein conformation, aggregation, and gel formation under sodium chloride dry-curing
10.1016/j.foodres.2025.117514 · 2025 · External reference
Gelation behavior of egg yolk under physical and chemical induction: a review
10.1016/j.foodchem.2021.129569 · 2021 · External reference
Screening of characteristic umami substances in preserved egg yolk based on the electronic tongue and UHPLC-MS/MS
10.1016/j.lwt.2021.112396 · 2021 · External reference
The changes of umami substances and influencing factors in preserved egg yolk: pH, endogenous protease, and proteinaceous substance
10.3389/fnut.2022.998448 · 2022 · External reference
10.1016/j.fochx.2025.103354
10.1016/j.fochx.2025.103354 · External reference
Novel insight into the role of processing stages in nutritional components changes and characteristic flavors formation of noble scallop Chlamys nobilis adductors
10.1016/j.foodchem.2022.132049 · 2022 · External reference
Characterization of the key taste compounds during bread oral processing by instrumental analysis and dynamic sensory evaluation
10.1016/j.lwt.2020.110641 · 2021 · External reference
Effect of mixed fermentation with Lacticaseibacillus paracasei SMN-LBK and Limosilactobacillus reuteri LBK on the flavor precursor and flavor formation of Kazak cheese
10.1016/j.fochx.2025.102938 · 2025 · External reference
Quantitative analyses of the umami characteristics of disodium succinate in aqueous solution
10.1016/j.foodchem.2020.126336 · 2020 · External reference
Role of lipids in food flavor generation
10.3390/molecules27155014 · 2022 · External reference
Lipid-derived flavor and off-flavor of traditional and functional foods: an overview
10.31665/jfb.2020.10224 · 2020 · External reference
Study on the formation pathways of characteristic volatiles in preserved egg yolk caused by lipid species during pickling
10.1016/j.foodchem.2023.136310 · 2023 · External reference
