Effects of salting treatment on the physicochemical properties, textural properties, and microstructures of duck eggs

Lilan Xu; Yan Zhao; Mingsheng Xu; Yao Yao; Xuliang Nie; Huaying Du; Yong-gang Tu

doi:10.1371/journal.pone.0182912

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Open Access

Peer-reviewed

Research Article

Effects of salting treatment on the physicochemical properties, textural properties, and microstructures of duck eggs

Lilan Xu ,

Roles Conceptualization, Data curation, Formal analysis, Investigation, Methodology, Project administration, Software, Supervision, Validation, Visualization, Writing – original draft, Writing – review & editing

¶‡ These authors are co-first authors on this work.

Affiliation Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang, China
⨯
Yan Zhao ,

Roles Conceptualization, Investigation, Resources, Supervision, Validation, Visualization, Writing – review & editing

¶‡ These authors are co-first authors on this work.

Affiliations Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang, China, State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
⨯
Mingsheng Xu,

Roles Conceptualization, Investigation, Resources, Supervision, Validation, Visualization

Affiliation Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang, China
⨯
Yao Yao,

Roles Conceptualization, Investigation, Resources, Supervision, Validation, Visualization

Affiliation Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang, China
⨯
Xuliang Nie,

Roles Conceptualization, Investigation, Supervision, Validation, Visualization

Affiliation Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang, China
⨯
Huaying Du,

Roles Conceptualization, Investigation, Supervision, Validation, Visualization

Affiliation Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang, China
⨯
Yong-gang Tu

Roles Conceptualization, Data curation, Formal analysis, Funding acquisition, Investigation, Methodology, Project administration, Resources, Software, Supervision, Validation, Visualization, Writing – review & editing

* E-mail: tygzy1212@aliyun.com

Affiliation Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang, China

http://orcid.org/0000-0002-2585-5035

⨯

Effects of salting treatment on the physicochemical properties, textural properties, and microstructures of duck eggs

Lilan Xu,
Yan Zhao,
Mingsheng Xu,
Yao Yao,
Xuliang Nie,
Huaying Du,
Yong-gang Tu

Published: August 10, 2017
https://doi.org/10.1371/journal.pone.0182912

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Eggs
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Bird eggs
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Oils
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Lipids
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Microstructure
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