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

In this study, oleogels were prepared by the emulsion-template method using egg-white protein microgel as a gelator and xanthan gum (XG) as thickener. The physicochemical properties of the emulsion and oleogels were investigated. The adsorption of protein on the surface of the oil droplet reached sa...

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Detalles Bibliográficos
Autores principales: Su, Yujie, Zhang, Wanqiu, Liu, Ruidan, Chang, Cuihua, Li, Junhua, Xiong, Wen, Yang, Yanjun, Gu, Luping
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10177941/
https://www.ncbi.nlm.nih.gov/pubmed/37174422
http://dx.doi.org/10.3390/foods12091884

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10177941/
https://www.ncbi.nlm.nih.gov/pubmed/37174422
http://dx.doi.org/10.3390/foods12091884

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