Increased polysaccharide molecular interaction improves foam template oil absorption behavior of egg white protein oleogel

Food Chemistry 2026

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Authors: Yarong Wang, Xinyue Zhang (271120), Mohamed Salama, Wei Wu, Haoyang Sun, Shuo Kong, Dewei Shu, Zhaoxia Cai

DOI: 10.1016/j.foodchem.2026.149965

Cited by: 1

References: 86

Fields of Study & Subjects

Food Chemistry and Fat Analysis Proteins in Food Systems Pickering emulsions and particle stabilization

References 86