Understanding the hydration of alkali-induced duck egg white gel at high temperature
Hong Fan, Minmin Ai, Yuanyuan Cao, Jiaoli Long, Shuchang Li, Aimin Jiang
Topics & Concepts
Hydrogen bondFourier transform infrared spectroscopyChemistryIntermolecular forceAlkalinityRheologyEgg whiteAlkali metalViscosityHydrophobic effectInfrared spectroscopyCrystallographyChemical engineeringMaterials scienceMoleculeOrganic chemistryComposite materialEngineeringProteins in Food SystemsMicroencapsulation and Drying ProcessesPolysaccharides Composition and Applications