Effects of tea polyphenol and Ca(OH)2 on the intermolecular forces and mechanical, rheological, and microstructural characteristics of duck egg white gel
Abstract
This study investigates the effects of tea polyphenol (TP) and Ca(OH)2 on the physicochemical, mechanical, rheological, and microstructural characteristics of alkali-induced duck egg white (EW) gels. The surface hydrophobicity increases significantly after adding TP, while decreases after adding Ca(OH)2. Secondary structural analysis indicates that the addition of TP and Ca(OH)2 reduces the β-sheets content and increases the ɑ-helical content....
Paper Details
Title
Effects of tea polyphenol and Ca(OH)2 on the intermolecular forces and mechanical, rheological, and microstructural characteristics of duck egg white gel
Published Date
Sep 1, 2019
Journal
Volume
94
Pages
11 - 19
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