In order to illuminate the forming process of salted egg, the effects of the brine solution with different salt concentrations on the physicochemical properties, textural properties, and microstructures of duck eggs were evaluated using conventional physicochemical property determination methods. The results showed that the moisture contents of both the raw and cooked egg whites and egg yolks, ...

This critical review introduces a discussion on the influence of preparative procedures (nanofabrication) of nanostructured hybrids and biohybrids, comparing their structural and textural characteristics that determine the properties of the resulting materials. Selected examples of silicate-based hybrids of analogous compositions prepared by both molecular and blocks-assembly bottom-up strategi...

Use of Withania coagulans as herbal coagulant in the production probiotic cheese containing inulin and evaluation its physicochemical, sensory textural properties