Desalination of salted duck egg white assisted by gelatin: Foaming and interface properties of the mixed system
Yalei Dai, Jingyun Zhao, Hongshan Liang, Qianchun Deng, Chuyun Wan, Bin Li, Bin Zhou
Topics & Concepts
GelatinEgg whiteDesalinationChemistryFood scienceChemical engineeringRheologyMaterials scienceBiochemistryMembraneComposite materialEngineeringProteins in Food SystemsPickering emulsions and particle stabilizationSurfactants and Colloidal Systems