Data for: Effects of tea polyphenols and Ca(OH)2 on the intermolecular forces and mechanical, rheological, and microstructural characteristics of whole duck egg white gel

Published: 14-03-2019| Version 1 | DOI: 10.17632/5gzjmpjmrj.1
Contributors:
Min-min Ai,
Ledan Zhou,
Aimin Jiang,
Shanguang Guo,
Quan Zhou,
Ziting Ling,
Yuanyuan Cao,
Hong Fan

Description

FTIR, pH, surface hydrophobicity, protein fractions, rheology

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