Sodium alginate–eggshell powder synergy for stabilizing egg white foams in sugar-free chiffon cakes: Interfacial rheology, multiscale structure, and performance

Food Hydrocolloids 2026

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Authors: Yi Sun, Haobo Jin, Xiang Fan, Yuanyuan Zhang, Runyue Wang, Guofeng Jin, Long Sheng

DOI: 10.1016/j.foodhyd.2026.112688

Cited by: 4

References: 56

Fields of Study & Subjects

Proteins in Food Systems Polysaccharides Composition and Applications Microencapsulation and Drying Processes

References 56