{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,20]],"date-time":"2026-07-20T23:02:56Z","timestamp":1784588576834,"version":"3.55.0"},"reference-count":18,"publisher":"Elsevier BV","license":[{"start":{"date-parts":[[2026,9,1]],"date-time":"2026-09-01T00:00:00Z","timestamp":1788220800000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2026,9,1]],"date-time":"2026-09-01T00:00:00Z","timestamp":1788220800000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"},{"start":{"date-parts":[[2026,9,1]],"date-time":"2026-09-01T00:00:00Z","timestamp":1788220800000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-017"},{"start":{"date-parts":[[2026,9,1]],"date-time":"2026-09-01T00:00:00Z","timestamp":1788220800000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-037"},{"start":{"date-parts":[[2026,9,1]],"date-time":"2026-09-01T00:00:00Z","timestamp":1788220800000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-012"},{"start":{"date-parts":[[2026,9,1]],"date-time":"2026-09-01T00:00:00Z","timestamp":1788220800000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-029"},{"start":{"date-parts":[[2026,9,1]],"date-time":"2026-09-01T00:00:00Z","timestamp":1788220800000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-004"}],"content-domain":{"domain":["elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["Micron"],"published-print":{"date-parts":[[2026,9]]},"DOI":"10.1016\/j.micron.2026.104066","type":"journal-article","created":{"date-parts":[[2026,6,16]],"date-time":"2026-06-16T23:19:28Z","timestamp":1781651968000},"page":"104066","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":0,"special_numbering":"C","title":["Cryo-SEM documentation of intact frozen-fractured avian eggs reveals species-dependent albumen freezing morphologies"],"prefix":"10.1016","volume":"206","author":[{"given":"Wen-Hsin","family":"Chung","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Kung-Ming","family":"Lai","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Kuo-Chiang","family":"Hsu","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"key":"10.1016\/j.micron.2026.104066_bib1","doi-asserted-by":"crossref","first-page":"339","DOI":"10.1016\/S0022-5320(63)90012-1","article-title":"The vitelline membrane of the hen\u2019s egg: a chemical and electron microscopical study","volume":"8","author":"Bellairs","year":"1963","journal-title":"J. Ultrastruct. Res."},{"key":"10.1016\/j.micron.2026.104066_bib2","doi-asserted-by":"crossref","first-page":"1794","DOI":"10.1021\/jf903924g","article-title":"Comparative study of the vitelline membrane of hen and duck egg observed by cryo-scanning electron microscopy","volume":"58","author":"Chung","year":"2010","journal-title":"J. Agric. Food Chem."},{"key":"10.1016\/j.micron.2026.104066_bib3","doi-asserted-by":"crossref","DOI":"10.1371\/journal.pone.0228310","article-title":"Characterization of structure and protein of vitelline membranes of precocial (ring-necked pheasant, gray partridge) and superaltricial (cockatiel parrot, domestic pigeon) birds","volume":"15","author":"Damaziak","year":"2020","journal-title":"PLoS. ONE"},{"key":"10.1016\/j.micron.2026.104066_bib4","doi-asserted-by":"crossref","first-page":"203","DOI":"10.1016\/j.foodhyd.2017.06.040","article-title":"Revealing the structure of high-water content biopolymer networks: diminishing freezing artefacts in cryo-SEM images","volume":"73","author":"Efthymiou","year":"2017","journal-title":"Food Hydrocoll."},{"key":"10.1016\/j.micron.2026.104066_bib5","doi-asserted-by":"crossref","first-page":"1266","DOI":"10.2741\/3985","article-title":"The eggshell: structure, composition and mineralization","volume":"17","author":"Hincke","year":"2012","journal-title":"Front. Biosci."},{"key":"10.1016\/j.micron.2026.104066_bib6","doi-asserted-by":"crossref","first-page":"4218","DOI":"10.1021\/jf900495n","article-title":"Histological structures of native and cooked yolks from duck egg observed by SEM and cryo-SEM","volume":"57","author":"Hsu","year":"2009","journal-title":"J. Agric. Food Chem."},{"key":"10.1016\/j.micron.2026.104066_bib7","doi-asserted-by":"crossref","first-page":"578","DOI":"10.3390\/polym12030578","article-title":"Microscopic structure of swollen hydrogels by scanning electron and light microscopies: artifacts and reality","volume":"12","author":"Kaberova","year":"2020","journal-title":"Polymers"},{"key":"10.1016\/j.micron.2026.104066_bib8","doi-asserted-by":"crossref","first-page":"3130","DOI":"10.3390\/foods10123130","article-title":"Rheological and flow behaviour of yolk, albumen and liquid whole egg from eggs of six different poultry species","volume":"10","author":"Kumb\u00e1r","year":"2021","journal-title":"Foods"},{"key":"10.1016\/j.micron.2026.104066_bib9","doi-asserted-by":"crossref","first-page":"738","DOI":"10.3382\/ps.2009-00334","article-title":"Oil exudation and histological structures of duck egg yolks during brining","volume":"89","author":"Lai","year":"2010","journal-title":"Poult. Sci."},{"key":"10.1016\/j.micron.2026.104066_bib10","doi-asserted-by":"crossref","first-page":"1022","DOI":"10.4315\/0362-028X-60.9.1022","article-title":"Visualization of eggshell membranes and their interaction with Salmonella enteritidis using confocal scanning laser microscopy","volume":"60","author":"Liong","year":"1997","journal-title":"J. Food Prot."},{"key":"10.1016\/j.micron.2026.104066_bib11","doi-asserted-by":"crossref","first-page":"897","DOI":"10.1515\/aoas-2016-0015","article-title":"Correlations between vitelline membrane strength and selected physical parameters of poultry eggs","volume":"16","author":"Marzec","year":"2016","journal-title":"Ann. Anim. Sci."},{"key":"10.1016\/j.micron.2026.104066_bib12","doi-asserted-by":"crossref","first-page":"241","DOI":"10.3382\/ps.0540241","article-title":"Effects of freezing and thawing on the ultrastructure of hen\u2019s egg albumen with and without functional additives","volume":"54","author":"Meyer","year":"1975","journal-title":"Poult. Sci."},{"key":"10.1016\/j.micron.2026.104066_bib13","doi-asserted-by":"crossref","first-page":"1104","DOI":"10.1007\/s13197-019-03669-x","article-title":"Duck egg albumen: physicochemical and functional properties as affected by storage and processing","volume":"56","author":"Quan","year":"2019","journal-title":"J. Food Sci. Technol."},{"key":"10.1016\/j.micron.2026.104066_bib14","series-title":"The Avian Egg","author":"Romanoff","year":"1949"},{"key":"10.1016\/j.micron.2026.104066_bib15","doi-asserted-by":"crossref","DOI":"10.3389\/fnut.2020.577759","article-title":"Composition, structure, and digestive dynamics of milk from different species\u2014a review","volume":"7","author":"Roy","year":"2020","journal-title":"Front. Nutr."},{"key":"10.1016\/j.micron.2026.104066_bib16","doi-asserted-by":"crossref","first-page":"4516","DOI":"10.3382\/ps\/pez259","article-title":"Egg quality and egg albumen property of domestic chicken, duck, goose, turkey, quail, and pigeon","volume":"98","author":"Sun","year":"2019","journal-title":"Poult. Sci."},{"key":"10.1016\/j.micron.2026.104066_bib17","doi-asserted-by":"crossref","DOI":"10.1016\/j.jcrysgro.2021.126398","article-title":"Crossover from lamellar to intersected ice morphologies within a single ice crystal during unidirectional freezing of an aqueous solution","volume":"577","author":"Zhang","year":"2022","journal-title":"J. Cryst. Growth"},{"key":"10.1016\/j.micron.2026.104066_bib18","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2025.143185","article-title":"Lipid nutritional variances in thermal-treated egg yolks and their influence on flavor formation","volume":"474","author":"Zhou","year":"2025","journal-title":"Food Chem."}],"container-title":["Micron"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0968432826000806?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0968432826000806?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2026,7,20]],"date-time":"2026-07-20T22:34:16Z","timestamp":1784586856000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S0968432826000806"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,9]]},"references-count":18,"alternative-id":["S0968432826000806"],"URL":"https:\/\/doi.org\/10.1016\/j.micron.2026.104066","relation":{},"ISSN":["0968-4328"],"issn-type":[{"value":"0968-4328","type":"print"}],"subject":[],"published":{"date-parts":[[2026,9]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Cryo-SEM documentation of intact frozen-fractured avian eggs reveals species-dependent albumen freezing morphologies","name":"articletitle","label":"Article Title"},{"value":"Micron","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.micron.2026.104066","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"\u00a9 2026 Elsevier Ltd. All rights are reserved, including those for text and data mining, AI training, and similar technologies.","name":"copyright","label":"Copyright"}],"article-number":"104066"}}