The effect of CaCl on water migration, rheological properties, aggregation behavior and protein structure in rapidly salted separated egg yolk plasma and granules.

This research investigated the effects of CaCl on the aggregation behavior and protein structure of egg yolk plasma and granules after fast salting. The addition of CaCl to the salt solution decreased T, D [4,3] and the absolute value of the zeta potential by 6.71%, 3.

Nonisospectral water wave field: Fast and adaptive modal identification and prediction via reduced-order nonlinear solutions.

Real-world water wave fields exhibit significant nonlinear and nonisospectral characteristics, making it challenging to predict their evolution by relying solely on numerical simulation or exact solutions using integrable system theory. Hence, this paper introduces a fast and adaptive method of modal identification and prediction in nonisospectral water wave fields using the reduced-order nonlinear solution (RONS) scheme. Specifically, we discuss the coarse graining and mode extraction of wave field snapshots from the data-driven and physics-driven perspectives and utilize the RONS method for principle modal prediction of nonisospectral water wave fields.

Forces involved in freeze-induced egg yolk gelation: Effects of various bond dissociation reagents on gel properties and protein structure changes.

Urea, sodium dodecyl sulfate (SDS) and β-mercaptoethanol (2-ME) were used to monitor the roles of hydrogen bonds, hydrophobic interactions and disulfide bonds in frozen egg yolk. Yolk samples were prepared with a denaturant, and the textural characteristics, turbidity properties, protein patterns and structures were analysed. The results showed that SDS or 2-ME addition to egg yolk promoted its turbidity and texture properties, but urea changed the turbidity differently.