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 Mar 2019 | Version 1 | DOI: 10.17632/5gzjmpjmrj.1

Description of this data

FTIR, pH, surface hydrophobicity, protein fractions, rheology

Experiment data files

This data is associated with the following publication:

Effects of tea polyphenol and Ca(OH)2 on the intermolecular forces and mechanical, rheological, and microstructural characteristics of duck egg white gel

Published in: Food Hydrocolloids

Latest version

  • Version 1

    2019-03-14

    Published: 2019-03-14

    DOI: 10.17632/5gzjmpjmrj.1

    Cite this dataset

    Ai, Min-min; Zhou, Ledan; Jiang, Aimin; Guo, Shanguang; Zhou, Quan; Ling, Ziting; Cao, Yuanyuan; Fan, Hong (2019), “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 ”, Mendeley Data, v1 http://dx.doi.org/10.17632/5gzjmpjmrj.1

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Hydrophobic Surface, Food Texture

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