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

Publication date: Available online 29 June 2021Source: Food HydrocolloidsAuthor(s): Yalei Dai, Jingyun Zhao, Jin Gao, Qianchun Deng, Chuyun Wan, Bin Li, Bin Zhou
Source: Food Hydrocolloids - Category: Food Science Source Type: research