Effect of Xanthan Gum, Kappa–Carrageenan, and Guar Gum on the Functional Characteristics of Egg White Liquid and Intermolecular Interaction Mechanism

This study evaluated the effects of three polysaccharides, xanthan gum (XG), kappa-carrageenan (CA), and guar gum (GG), on the foaming and emulsifying properties of egg white liquid (EWL) and explored the intermolecular interactions and aggregation states in the initial polysaccharide–EWL complex. T...

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Detalles Bibliográficos
Autores principales: Gong, Sijia, Shi, Xuefeng, Zheng, Jiangxia, Dai, Ruitong, Li, Junying, Xu, Guiyun, Li, Xingmin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9317931/
https://www.ncbi.nlm.nih.gov/pubmed/35885362
http://dx.doi.org/10.3390/foods11142119

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9317931/
https://www.ncbi.nlm.nih.gov/pubmed/35885362
http://dx.doi.org/10.3390/foods11142119

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