{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,18]],"date-time":"2026-08-18T15:18:46Z","timestamp":1787066326640,"version":"build-2736575974"},"reference-count":35,"publisher":"Elsevier BV","license":[{"start":{"date-parts":[[2022,11,1]],"date-time":"2022-11-01T00:00:00Z","timestamp":1667260800000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2022,11,1]],"date-time":"2022-11-01T00:00:00Z","timestamp":1667260800000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"},{"start":{"date-parts":[[2022,11,1]],"date-time":"2022-11-01T00:00:00Z","timestamp":1667260800000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-017"},{"start":{"date-parts":[[2022,11,1]],"date-time":"2022-11-01T00:00:00Z","timestamp":1667260800000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-037"},{"start":{"date-parts":[[2022,11,1]],"date-time":"2022-11-01T00:00:00Z","timestamp":1667260800000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-012"},{"start":{"date-parts":[[2022,11,1]],"date-time":"2022-11-01T00:00:00Z","timestamp":1667260800000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-029"},{"start":{"date-parts":[[2022,11,1]],"date-time":"2022-11-01T00:00:00Z","timestamp":1667260800000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-004"}],"funder":[{"DOI":"10.13039\/501100002948","name":"Hubei University of Technology","doi-asserted-by":"publisher","award":["GCRC2021003"],"award-info":[{"award-number":["GCRC2021003"]}],"id":[{"id":"10.13039\/501100002948","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100003624","name":"Ministry of Agriculture, Food and Rural Affairs","doi-asserted-by":"publisher","award":["202003"],"award-info":[{"award-number":["202003"]}],"id":[{"id":"10.13039\/501100003624","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"publisher","award":["32172354"],"award-info":[{"award-number":["32172354"]}],"id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["International Journal of Biological Macromolecules"],"published-print":{"date-parts":[[2022,11]]},"DOI":"10.1016\/j.ijbiomac.2022.09.059","type":"journal-article","created":{"date-parts":[[2022,9,9]],"date-time":"2022-09-09T21:46:04Z","timestamp":1662759964000},"page":"714-722","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":8,"special_numbering":"C","title":["Enzymatic hydrolysis re-endows desalted duck egg white nanogel with outstanding foaming properties"],"prefix":"10.1016","volume":"221","author":[{"given":"Bin","family":"Zhou","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mengchen","family":"Li","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jingyun","family":"Zhao","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yujuan","family":"Rong","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hongshan","family":"Liang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Bin","family":"Li","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"key":"10.1016\/j.ijbiomac.2022.09.059_bb0005","doi-asserted-by":"crossref","first-page":"189","DOI":"10.1016\/j.foodchem.2018.07.109","article-title":"Gelatin as texture modifier and porogen in egg white hydrogel","volume":"270","author":"Babaei","year":"2019","journal-title":"Food Chem."},{"key":"10.1016\/j.ijbiomac.2022.09.059_bb0010","doi-asserted-by":"crossref","first-page":"970","DOI":"10.1016\/j.ijbiomac.2017.04.102","article-title":"Effect of salts and nonionic surfactants on thermal characteristics of egg white proteins","volume":"102","author":"Nasabi","year":"2017","journal-title":"Int. J. Biol. Macromol."},{"key":"10.1016\/j.ijbiomac.2022.09.059_bb0015","doi-asserted-by":"crossref","first-page":"306","DOI":"10.1016\/j.fbp.2015.09.004","article-title":"Effects of ultrasound and microwave pretreatments on the ultrafiltration desalination of salted duck egg white protein","volume":"96","author":"Zhou","year":"2015","journal-title":"Food Bioprod. Process."},{"key":"10.1016\/j.ijbiomac.2022.09.059_bb0020","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2021.107003","article-title":"Heat- and cold-induced gels of desalted duck egg white\/gelatin mixed system: study on rheological and gel properties","volume":"121","author":"Dai","year":"2021","journal-title":"Food Hydrocoll."},{"key":"10.1016\/j.ijbiomac.2022.09.059_bb0025","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2021.106974","article-title":"Reinforced Pickering emulsions stabilized by desalted duck egg white nanogels with Ca2+ as binding agents","volume":"121","author":"Guo","year":"2021","journal-title":"Food Hydrocoll."},{"key":"10.1016\/j.ijbiomac.2022.09.059_bb0030","first-page":"2819","article-title":"Desalted duck egg white nanogels combined with \u03ba-carrageenan as stabilisers for food-grade Pickering emulsion","author":"Zhao","year":"2021","journal-title":"Int. J. Food Sci. Technol."},{"key":"10.1016\/j.ijbiomac.2022.09.059_bb0035","first-page":"949","article-title":"Fabrication and characterization of Pickering emulsions stabilized by desalted duck egg white nanogels and sodium alginate","author":"Chen","year":"2021","journal-title":"J. Sci. Food Agric."},{"key":"10.1016\/j.ijbiomac.2022.09.059_bb0040","doi-asserted-by":"crossref","first-page":"164","DOI":"10.1016\/j.jcis.2012.01.031","article-title":"Scanning force microscopy as a tool to investigate the properties of polyglycerol ester foams","volume":"374","author":"Curschellas","year":"2012","journal-title":"J. Colloid Interface Sci."},{"key":"10.1016\/j.ijbiomac.2022.09.059_bb0045","doi-asserted-by":"crossref","first-page":"171","DOI":"10.1016\/j.colsurfa.2016.10.013","article-title":"Promotion of foam properties of egg white protein by subcritical water pre-treatment and fish scales gelatin","volume":"512","author":"Huang","year":"2017","journal-title":"Colloids Surf. A Physicochem. Eng. Asp."},{"key":"10.1016\/j.ijbiomac.2022.09.059_bb0050","doi-asserted-by":"crossref","DOI":"10.1016\/j.ifset.2021.102742","article-title":"Effects of incorporating different kinds of peptides on the foaming properties of egg white powder","volume":"72","author":"Tang","year":"2021","journal-title":"Innov. Food Sci. Emerg. Technol."},{"key":"10.1016\/j.ijbiomac.2022.09.059_bb0055","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.procbio.2022.05.020","article-title":"Chemical modification of clay nanocomposites for the improvement of the catalytic properties of Lipase A from Candida antarctica","volume":"120","author":"Cavalcante","year":"2022","journal-title":"Process Biochem."},{"key":"10.1016\/j.ijbiomac.2022.09.059_bb0060","doi-asserted-by":"crossref","first-page":"173","DOI":"10.1016\/j.procbio.2022.03.012","article-title":"Effect of enzymatic hydrolysis followed after extrusion pretreatment on the structure and emulsibility of soybean protein","volume":"116","author":"Liu","year":"2022","journal-title":"Process Biochem."},{"key":"10.1016\/j.ijbiomac.2022.09.059_bb0065","doi-asserted-by":"crossref","DOI":"10.1016\/j.rser.2021.110758","article-title":"An insight to pretreatment, enzyme adsorption and enzymatic hydrolysis of lignocellulosic biomass: experimental and modeling studies","volume":"140","author":"Zhang","year":"2021","journal-title":"Renew. Sust. Energ. Rev."},{"issue":"5","key":"10.1016\/j.ijbiomac.2022.09.059_bb0070","doi-asserted-by":"crossref","first-page":"522","DOI":"10.1016\/j.foodres.2008.03.004","article-title":"Enzymatic hydrolysis of ovomucin and effect on foaming properties","volume":"41","author":"Hammershoj","year":"2008","journal-title":"Food Res. Int."},{"key":"10.1016\/j.ijbiomac.2022.09.059_bb0075","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2019.105258","article-title":"Characterization of egg white gel microstructure and its relationship with pepsin diffusivity","volume":"98","author":"Somaratne","year":"2020","journal-title":"Food Hydrocoll."},{"issue":"4","key":"10.1016\/j.ijbiomac.2022.09.059_bb0080","doi-asserted-by":"crossref","first-page":"1212","DOI":"10.1016\/j.foodchem.2010.03.121","article-title":"Improvement of functional properties of chickpea proteins by hydrolysis with immobilised alcalase","volume":"122","author":"del Mar Yust","year":"2010","journal-title":"Food Chem."},{"key":"10.1016\/j.ijbiomac.2022.09.059_bb0085","doi-asserted-by":"crossref","DOI":"10.1016\/j.ultsonch.2019.104926","article-title":"Effect of ultrasonic-ionic liquid pretreatment on the hydrolysis degree and antigenicity of enzymatic hydrolysates from whey protein","volume":"63","author":"Zhang","year":"2020","journal-title":"Ultrason. Sonochem."},{"key":"10.1016\/j.ijbiomac.2022.09.059_bb0090","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2021.107260","article-title":"Desalination of salted duck egg white assisted by gelatin: foaming and interface properties of the mixed system","volume":"124","author":"Dai","year":"2022","journal-title":"Food Hydrocoll."},{"issue":"6","key":"10.1016\/j.ijbiomac.2022.09.059_bb0095","doi-asserted-by":"crossref","first-page":"520","DOI":"10.1016\/j.cocis.2014.09.003","article-title":"Nonlinear rheology of complex fluid-fluid interfaces","volume":"19","author":"Sagis","year":"2014","journal-title":"Curr. Opin. Colloid Interface Sci."},{"issue":"40","key":"10.1016\/j.ijbiomac.2022.09.059_bb0100","doi-asserted-by":"crossref","first-page":"9579","DOI":"10.1039\/c3sm51770e","article-title":"Non-linear surface dilatational rheology as a tool for understanding microstructures of air\/water interfaces stabilized by oligofructose fatty acid esters","volume":"9","author":"van Kempen","year":"2013","journal-title":"Soft Matter"},{"key":"10.1016\/j.ijbiomac.2022.09.059_bb0105","doi-asserted-by":"crossref","first-page":"933","DOI":"10.1016\/j.foodhyd.2018.09.023","article-title":"Effects of different proteases on the emulsifying capacity, rheological and structure characteristics of preserved egg white hydrolysates","volume":"87","author":"Ai","year":"2019","journal-title":"Food Hydrocoll."},{"issue":"1","key":"10.1016\/j.ijbiomac.2022.09.059_bb0110","doi-asserted-by":"crossref","first-page":"43","DOI":"10.1080\/10408690091189266","article-title":"Fish protein hydrolysates: production, biochemical, and functional properties","volume":"40","author":"Kristinsson","year":"2000","journal-title":"Crit. Rev. Food Sci. Nutr."},{"issue":"4","key":"10.1016\/j.ijbiomac.2022.09.059_bb0115","doi-asserted-by":"crossref","first-page":"1198","DOI":"10.1016\/j.foodchem.2008.10.075","article-title":"Antioxidant and free radical-scavenging activities of smooth hound (Mustelus mustelus) muscle protein hydrolysates obtained by gastrointestinal proteases","volume":"114","author":"Bougatef","year":"2009","journal-title":"Food Chem."},{"key":"10.1016\/j.ijbiomac.2022.09.059_bb0120","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2019.105365","article-title":"Complexation between sodium caseinate and gallic acid: effects on foam properties and interfacial properties of foam","volume":"99","author":"Zhan","year":"2020","journal-title":"Food Hydrocoll."},{"issue":"11","key":"10.1016\/j.ijbiomac.2022.09.059_bb0125","doi-asserted-by":"crossref","first-page":"2454","DOI":"10.1021\/acs.jafc.6b05757","article-title":"Adsorption and distribution of edible gliadin nanoparticles at the air\/water interface","volume":"65","author":"Peng","year":"2017","journal-title":"J. Agric. Food Chem."},{"issue":"2","key":"10.1016\/j.ijbiomac.2022.09.059_bb0130","doi-asserted-by":"crossref","first-page":"95","DOI":"10.1016\/j.cis.2007.12.007","article-title":"Implications of interfacial characteristics of food foaming agents in foam formulations","volume":"140","author":"Rodriguez Patino","year":"2008","journal-title":"Adv. Colloid Interf. Sci."},{"key":"10.1016\/j.ijbiomac.2022.09.059_bb0135","doi-asserted-by":"crossref","first-page":"272","DOI":"10.1021\/ba-1975-0144.ch021","article-title":"Dynamic surface measurements as a tool to obtain equation-of-state data for soluble monolayers","author":"Lucassen-Reynders","year":"1975","journal-title":"Adv. Chem."},{"issue":"26","key":"10.1016\/j.ijbiomac.2022.09.059_bb0140","doi-asserted-by":"crossref","first-page":"6832","DOI":"10.1021\/acs.jafc.8b00503","article-title":"Bulk, foam, and interfacial properties of tannic acid\/sodium caseinate nanocomplexes","volume":"66","author":"Zhan","year":"2018","journal-title":"J. Agric. Food Chem."},{"issue":"23","key":"10.1016\/j.ijbiomac.2022.09.059_bb0145","doi-asserted-by":"crossref","first-page":"10159","DOI":"10.1021\/la0485226","article-title":"Shear and dilatational relaxation mechanisms of globular and flexible proteins at the hexadecane\/water interface","volume":"20","author":"Freer","year":"2004","journal-title":"Langmuir"},{"key":"10.1016\/j.ijbiomac.2022.09.059_bb0150","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2019.105627","article-title":"Combining surface dilatational rheology and quantitative proteomics as a tool for understanding microstructures of air\/water interfaces stabilized by sodium caseinate\/tannic acid complex","volume":"102","author":"Zhan","year":"2020","journal-title":"Food Hydrocoll."},{"issue":"7","key":"10.1016\/j.ijbiomac.2022.09.059_bb0155","doi-asserted-by":"crossref","DOI":"10.1063\/1.5035334","article-title":"Nonlinear shear and dilatational rheology of viscoelastic interfacial layers of cellulose nanocrystals","volume":"30","author":"van den Berg","year":"2018","journal-title":"Phys. Fluids"},{"key":"10.1016\/j.ijbiomac.2022.09.059_bb0160","doi-asserted-by":"crossref","first-page":"350","DOI":"10.1016\/j.lwt.2017.10.058","article-title":"Influence of pH on foaming and rheological properties of aerated high sugar system with egg white protein and hydroxypropylmethylcellulose","volume":"89","author":"Sadahira","year":"2018","journal-title":"Lwt-Food Sci. Technol."},{"key":"10.1016\/j.ijbiomac.2022.09.059_bb0165","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2020.105955","article-title":"Effect of CMC degree of substitution and gliadin\/CMC ratio on surface rheology and foaming behavior of gliadin\/CMC nanoparticles","volume":"107","author":"Peng","year":"2020","journal-title":"Food Hydrocoll."},{"issue":"1","key":"10.1016\/j.ijbiomac.2022.09.059_bb0170","doi-asserted-by":"crossref","first-page":"47","DOI":"10.1140\/epjst\/e2013-01825-0","article-title":"Protein adsorption and interfacial rheology interfering in dilatational experiment","volume":"222","author":"Ruehs","year":"2013","journal-title":"Eur. Phys. J.-Spec. Top."},{"key":"10.1016\/j.ijbiomac.2022.09.059_bb0175","doi-asserted-by":"crossref","first-page":"167","DOI":"10.1016\/j.colsurfa.2016.08.064","article-title":"\u03b2-Lactoglobulin adsorption layers at the water\/air surface: 2. Dilational rheology: effect of pH and ionic strength","volume":"521","author":"Ulaganathan","year":"2017","journal-title":"Colloids Surf. A Physicochem. Eng. Asp."}],"container-title":["International Journal of Biological Macromolecules"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0141813022019870?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0141813022019870?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2026,8,15]],"date-time":"2026-08-15T04:55:11Z","timestamp":1786769711000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S0141813022019870"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2022,11]]},"references-count":35,"alternative-id":["S0141813022019870"],"URL":"https:\/\/doi.org\/10.1016\/j.ijbiomac.2022.09.059","relation":{},"ISSN":["0141-8130"],"issn-type":[{"value":"0141-8130","type":"print"}],"subject":[],"published":{"date-parts":[[2022,11]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Enzymatic hydrolysis re-endows desalted duck egg white nanogel with outstanding foaming properties","name":"articletitle","label":"Article Title"},{"value":"International Journal of Biological Macromolecules","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.ijbiomac.2022.09.059","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"\u00a9 2022 Elsevier B.V. All rights reserved.","name":"copyright","label":"Copyright"}]}}