Enhancement of gel characteristics of NaOH-induced duck egg white gel by adding Ca(OH)2 with/without heating

Published 2020 View Full Article

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Title
Enhancement of gel characteristics of NaOH-induced duck egg white gel by adding Ca(OH)2 with/without heating
Authors
Keywords
Egg white gel, Heating process, Rheology, Microstructure, Texture
Journal
FOOD HYDROCOLLOIDS
Volume 103, Issue -, Pages 105654
Publisher
Elsevier BV
Online
2020-01-10
DOI
10.1016/j.foodhyd.2020.105654

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