The effect of ratios of egg white to yolk on the shape of droplets

Affiliations

• ¹ State Key Laboratory of Bioelectronics and Jiangsu Key Laboratory for Biomaterials and Devices, School of Biological Science and Medical Engineering & Collaborative Innovation Center of Suzhou Nano Science and Technology, Southeast University, Sipailou 2, Nanjing 210096, China; Suzhou Key Lab of Biomedical Materials and Technology, Research Institute of Southeast University in Suzhou, Ren Ai Road 150, Suzhou Industrial Park, Suzhou 215123, China; Department of Biological science and food engineering, Bengbu University, Tang He Road 1866, Bengbu 233000, China.
• ² Department of chemistry engineering, Bengbu University, Tang He Road 1866, Bengbu 233000, China.
• ³ State Key Laboratory of Bioelectronics and Jiangsu Key Laboratory for Biomaterials and Devices, School of Biological Science and Medical Engineering & Collaborative Innovation Center of Suzhou Nano Science and Technology, Southeast University, Sipailou 2, Nanjing 210096, China; Suzhou Key Lab of Biomedical Materials and Technology, Research Institute of Southeast University in Suzhou, Ren Ai Road 150, Suzhou Industrial Park, Suzhou 215123, China. Electronic address: zhangtianzhu@seu.edu.cn.
• ⁴ State Key Laboratory of Bioelectronics and Jiangsu Key Laboratory for Biomaterials and Devices, School of Biological Science and Medical Engineering & Collaborative Innovation Center of Suzhou Nano Science and Technology, Southeast University, Sipailou 2, Nanjing 210096, China; Suzhou Key Lab of Biomedical Materials and Technology, Research Institute of Southeast University in Suzhou, Ren Ai Road 150, Suzhou Industrial Park, Suzhou 215123, China.