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International Journal of Food Properties Volume 22, 2019 - Issue 1
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Original Article

Prediction and visualisation of S-ovalbumin content in egg whites using hyperspectral images

Dan Dan Fua College of Engineering, Huazhong Agricultural University, Wuhan, China;b National Research and Development Center for Egg Processing, Huazhong Agricultural University, Wuhan, ChinaView further author information
,
Qiao Hua Wanga College of Engineering, Huazhong Agricultural University, Wuhan, China;b National Research and Development Center for Egg Processing, Huazhong Agricultural University, Wuhan, China;c Ministry of Agriculture Key Laboratory of Agricultural Equipment in the Middle and Lower Reaches of the Yangtze River, Huazhong Agricultural University, Wuhan, ChinaCorrespondence[email protected]
View further author information
,
Mei Hu Mab National Research and Development Center for Egg Processing, Huazhong Agricultural University, Wuhan, China;d College of Food Science and Technology, Huazhong Agricultural University, Wuhan, ChinaView further author information
,
Yi Xiao Maa College of Engineering, Huazhong Agricultural University, Wuhan, China;b National Research and Development Center for Egg Processing, Huazhong Agricultural University, Wuhan, ChinaView further author information
&
Chin Nee Vonge Division of Food Systems & Bioengineering, College of Agriculture, Food & Natural Resources, University of Missouri, Columbia, MO, USAView further author information
Pages 1077-1086 | Received 20 Jan 2019, Accepted 03 Jun 2019, Published online: 18 Jun 2019

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