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

Name: 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
Creator: Min-min Ai
Published: 2019-03-14T10:33:07.205Z
Keywords: Hydrophobic Surface, Food Texture

Ai, Min-min; Zhou, Ledan; Jiang, Aimin; Guo, Shanguang; Zhou, Quan; Ling, Ziting; Cao, Yuanyuan; Fan, Hong

doi:10.17632/5gzjmpjmrj.1

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 March 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

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FTIR, pH, surface hydrophobicity, protein fractions, rheology

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

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