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Effect of egg white protein-insoluble soybean fiber interactions on the formation and structural characteristics of low-oil emulsion gels

Authors :
Xiujie Zhao
Bifen Chen
Tongxun Liu
Yongjian Cai
Xinlun Deng
Mouming Zhao
Qiangzhong Zhao
Source :
Food Hydrocolloids. 140:108660
Publication Year :
2023
Publisher :
Elsevier BV, 2023.

Subjects

Subjects :
General Chemical Engineering
General Chemistry
Food Science

Details

ISSN :
0268005X
Volume :
140
Database :
OpenAIRE
Journal :
Food Hydrocolloids
Accession number :
edsair.doi...........47d9bb6e43f0638f2a4de303304f83af
Full Text :
https://doi.org/10.1016/j.foodhyd.2023.108660
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