{
  "abstract": "Salted duck egg white (SDEW), a high-salt by-product of salted egg production, poses processing challenges in alkaline–thermal film formation because salting alters protein aggregation and thermal processability. This study developed a two-solution blending strategy for partial incorporation of SDEW into fresh duck egg white (FDEW)-based edible films and evaluated their functional properties. An SDEW dispersion containing 45% (w/w) original liquid SDEW, prepared by diluting the original liquid SDEW with deionized water, remained visually flowable after heating at 65°C for 20 min, but became semi-solid at 66°C and formed an opaque gel at 70°C. Therefore, FDEW film-forming solution (FDEW-FFS) and SDEW-FFS were prepared separately and blended on a total FFS weight basis. Films prepared with 1–5% SDEW-FFS replacement showed mechanical properties comparable to those of the FDEW control (P > 0.05). At 5% replacement, tensile strength was 6.60 MPa compared with 6.77 MPa for the FDEW control (P > 0.05), whereas it decreased to 4.70 MPa at 10% replacement (P < 0.05). At 20% replacement, all measured mechanical properties were significantly lower than those of the FDEW control (P < 0.05). Water vapor permeability at 10% replacement was 11.03 × 10⁻¹⁰ g m⁻¹ s⁻¹ Pa⁻¹ compared with 8.83 × 10⁻¹⁰ g m⁻¹ s⁻¹ Pa⁻¹ for the FDEW control (P < 0.05), whereas air permeability was not significantly affected up to 10% replacement (P > 0.05). Increasing SDEW-FFS replacement decreased water contact angle and increased microstructural heterogeneity. After immersion in water at 95°C for 5 min, all films remained intact, absorbed approximately 4 to 5 times their initial weight, and formed translucent, elastic gel-like sheets. The 5% SDEW-FFS film retained handling strength during storage, delayed peroxide formation in packaged canola oil at 25 and 40°C, and gradually lost recoverable integrity under soil-burial conditions. Overall, 5% was the highest tested SDEW-FFS replacement level that maintained the mechanical performance of the FDEW-based film matrix.",
  "abstract_shown": true,
  "affiliations": [
    "Department of Animal Science and Technology, National Taiwan University, Taipei, 106, Taiwan"
  ],
  "article_type": "research article",
  "arxiv": null,
  "author_total": 2,
  "authors": [
    {
      "affs": [
        0
      ],
      "name": "Yu Ou-Yang"
    },
    {
      "affs": [
        0
      ],
      "name": "Sheng-Yao Wang"
    }
  ],
  "bibtex": "https://research.draconitic.com/paper/9fwr661k176m2.bib",
  "cited_by": 0,
  "doi": "10.1016/j.psj.2026.107940",
  "fulltext_url": "https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13718784/?tool=EBI",
  "id": "9fwr661k176m2",
  "issns": [
    "0032-5791",
    "1525-3171"
  ],
  "landing_url": "https://europepmc.org/article/PMC/PMC13718784",
  "language": "eng",
  "licence": "CC-BY-NC-ND",
  "licence_label": "CC BY-NC-ND",
  "licence_source": "article",
  "licence_url": "https://creativecommons.org/licenses/by-nc-nd/4.0/",
  "metadata_licence": null,
  "native_subjects": [
    [
      "heading",
      "Full-Length Article"
    ],
    [
      "openalex",
      "2502|Nanocomposite Films for Food Packaging"
    ]
  ],
  "openalex": "W7221617649",
  "pdf_url": "https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13718784/pdf/?tool=EBI",
  "pmcid": "PMC13718784",
  "pmid": "42906436",
  "published": "2026-10-13",
  "publisher": "Elsevier",
  "ris": "https://research.draconitic.com/paper/9fwr661k176m2.ris",
  "sources": [
    {
      "first_seen": "2026-10-31T00:20:38Z",
      "native_id": "PMC:PMC13718784",
      "source": "europepmc",
      "url": "https://europepmc.org/article/PMC/PMC13718784"
    },
    {
      "first_seen": "2026-11-02T12:22:44Z",
      "native_id": "PMC13718784",
      "source": "pmc",
      "url": "https://doi.org/10.1016/j.psj.2026.107940"
    }
  ],
  "subjects": [
    {
      "field": "chemistry",
      "origin": "openalex:2502|Nanocomposite Films for Food Packaging",
      "subfield": "materials-polymers"
    }
  ],
  "title": "Partial incorporation of salted duck egg white into fresh duck egg white-based edible films through a two-solution blending strategy",
  "title_text": "Partial incorporation of salted duck egg white into fresh duck egg white-based edible films through a two-solution blending strategy",
  "type": "peer-reviewed",
  "updated_at": "2026-11-02T12:22:44Z",
  "url": "https://research.draconitic.com/paper/9fwr661k176m2",
  "venue": "Poultry science",
  "versions": []
}