Emulsion-Templated Liquid Oil Structuring with Egg White Protein Microgel- Xanthan Gum.

Su, Yujie; Zhang, Wanqiu; Liu, Ruidan; Chang, Cuihua; Li, Junhua; Xiong, Wen; Yang, Yanjun; Gu, Luping

Su, Yujie; Zhang, Wanqiu; Liu, Ruidan; Chang, Cuihua; Li, Junhua; Xiong, Wen; Yang, Yanjun; Gu, Luping.

Afiliación

Su Y; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
Zhang W; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
Liu R; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
Chang C; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
Li J; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
Xiong W; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
Yang Y; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
Gu L; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.

Foods ; 12(9)2023 May 03.

Article en En | MEDLINE | ID: mdl-37174422

Palabras clave

egg white protein; emulsion-template method; microgel; oleogels; xanthan gum

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Foods Año: 2023 Tipo del documento: Article País de afiliación: China