Heat- and cold-induced gels of desalted duck egg white/gelatin mixed system: Study on rheological and gel properties
Yalei Dai, Jingyun Zhao, Jin Gao, Qianchun Deng, Chuyun Wan, Bin Li, Bin Zhou
Topics & Concepts
GelatinRheologyViscoelasticityEgg whiteChemical engineeringMaterials scienceDynamic mechanical analysisChemistryPolymerComposite materialFood scienceBiochemistryEngineeringProteins in Food SystemsPolysaccharides Composition and ApplicationsMicroencapsulation and Drying Processes