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Plasma technology modifies the surface properties of desalted duck egg white and applied as a novel oleogel

Xiaohan Dai1, Bo Song1, Xiaoqing Xiang1

  • 1Department of Chemistry, College of Arts and Sciences, Northeast Agricultural University, Harbin 150030, China.

Food Chemistry
|March 23, 2025
PubMed

Keywords:
HydrophobicityLow temperature plasmaOil holding capacitySalted duck egg whiteSurface modification

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