Yujuan Rong

Enzymatic hydrolysis re-endows desalted duck egg white nanogel with outstanding foaming properties.

Bin Li, Mengchen Li, Jingyun Zhao, 2022, International journal of biological macromolecules.

Foaming and interfacial properties of desalted duck egg white nanogels after weak enzymatical hydrolyzation

Bin Li, Mengchen Li, Jingyun Zhao, 2022, Food Hydrocolloids.