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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

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