Heat- and cold-induced gels of desalted duck egg white/gelatin mixed system: Study on rheological and gel properties

Our previous research had witnessed an efficient yet facile desalination method of salted duck egg white (SDEW) based on the reversible nature of gelatin (GEL) under mild conditions. This current study focused on engineering different gel systems based on desalted duck egg white/gelatin mixture (DDG...

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Veröffentlicht in:	Food hydrocolloids 2021-12, Vol.121, p.107003, Article 107003
Hauptverfasser:	Dai, Yalei, Zhao, Jingyun, Gao, Jin, Deng, Qianchun, Wan, Chuyun, Li, Bin, Zhou, Bin
Format:	Artikel
Sprache:	eng
Schlagworte:	Chemistry Chemistry, Applied Cold-induced gel Food Science & Technology Gel property Gelatin Heat-induced gel Life Sciences & Biomedicine Physical Sciences Salted duck egg white Science & Technology
Online-Zugang:	Volltext
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