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Effects of tea polyphenol and Ca(OH)2 on the intermolecular forces and mechanical, rheological, and microstructural characteristics of duck egg white gel

Materials ScienceFood ChemistryBiopolymer GelTea PolyphenolEngineeringMechanical PropertiesIntermolecular ForcesFunctional PropertyPolymer ScienceMicrostructural CharacteristicsRheologyFood EngineeringSoft MatterBiophysicsHealth Sciences