ReviewJournal of food science and technology2019
Duck egg albumen: physicochemical and functional properties as affected by storage and processing.
Review in Journal of food science and technology, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
8 citing papers in PubMed, 56 citations in OpenAlex.
- Effect of vacuum plasma treatment duration on physicochemical, mechanical, and biocompatibility properties of bacteriophage-incorporated PVA/duck egg white nanofibers.RSC advances · 2026Article
- LC-MS/MS-Based Metabolomics Identifies 2-Aminopurine as a Predictive Freshness Biomarker in Goose Egg Yolk During Refrigerated Storage.Foods (Basel, Switzerland) · 2026Article
- The formation mechanisms of egg quality and flavor of Taihu goose egg white during low-temperature storage.Food chemistry: X · 2026Article
- Exploration of microorganism and metabolites relation to the egg production of Shanma ducks based on 16S rRNA gene sequencing and metabolomics.Poultry science · 2025Article
- Dietary supplementation of coated sodium butyrate improves growth performance of laying ducks by regulating intestinal health and immunological performance.Frontiers in immunology · 2023Article
- Preservation of duck eggs through glycerol monolaurate nanoemulsion coating.Current research in food science · 2021Article
- Gel properties of salty liquid whole egg as affected by preheat treatment.Journal of food science and technology · 2020Article
- Efficacy of cold plasma in producingJournal of food science and technology · 2019Article
Corrections and comments
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Authors and funding
2 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The demand for duck meat and eggs in Asian countries increases every year. Duck egg albumen has become an important ingredient in the food industry alongside its hen counterpart, because of its excellent nutritive and functional properties. The major proteins in duck albumen are ovalbumin, ovomucoid, ovomucin, conalbumin, and lysozyme. Comparing with hen albumen, lower contents of ovalbumin, conalbumin, lysozyme and ovoflavoprotein are found in duck albumen. Nevertheless, duck albumen shows better gelling and foaming properties than hen albumen. During storage, duck albumen gel properties are enhanced, while foam volume and foam stability are decreased. Moreover, the changes in quality indices of duck egg including the thinning of the albumen, an increase in albumen pH, loss of water and carbon dioxide occur as storage time is increased. Some processes such as alkaline treatment also cause the loss in nutritive value of egg albumen. In this review, the composition and functional properties of duck albumen and how they are affected by processing conditions are also addressed, in comparison with hen albumen. A better understanding of duck egg albumen would be beneficial so that the food processing industry can exploit the potential of this avian protein.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.