Gellan Gum Enhances the Quality of Egg-Based Yoghurt by Changing the Water Phase Distribution and Improving the Gel Texture

Gellan Gum Enhances the Quality of Egg-Based Yoghurt by Changing the Water Phase Distribution and Improving the Gel Texture

Egg-based yoghurt (EBY) is a novel yoghurt fermented by lactic acid bacteria with high nutritional and health values, serving as a potential alternative to milk-based yoghurt. However, the hardness, adhesiveness, and water-holding capacity of egg-based yoghurt need to be further improved. In this st...

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Bibliographic Details
Main Authors: Yuanyuan Zhang, Jianwei Zang, Shutong Liu, Bingxu Yan, Daobang Tang, Jiguang Chen, Dongwen Li, Dayong Peng, Zebo Liu, Zhongping Yin
Format: Article
Language:English
Published: MDPI AG 2025-01-01
Series:Foods
Subjects:
egg-based yoghurt
gellan gum
quality
texture
intermolecular force
Online Access:https://www.mdpi.com/2304-8158/14/2/296
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