Desalted duck egg white nanogels as Pickering stabilizers for food-grade oil-in-water emulsion
Achieving the reuse of traditional egg by-products, salted duck egg whites (SEW), is an urgent problem to be solved. In this current work, we constructed a heat-induced gel-assisted desalination method for SEW. Subsequently, a top-down way was utilized to prepare desalted duck egg protein nanogels (...
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| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Tsinghua University Press
2022-09-01
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| Series: | Food Science and Human Wellness |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2213453022000507 |
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