Effects of Different Dual-Modified Jujube Juicing Residue Dietary Fibers on the Properties of Egg Protein Gels Induced by Alkalinity and Heat

Effects of Different Dual-Modified Jujube Juicing Residue Dietary Fibers on the Properties of Egg Protein Gels Induced by Alkalinity and Heat

Egg protein gels have relatively poor water-holding capacity, hardness, and freeze–thaw properties. Jujube juicing residue dietary fiber (JJRDF) is available, but it is rarely used in the food industry because of its poor hydration properties. Versions of JJRDF modified via cellulase and xylanase hy...

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Bibliographic Details
Main Authors: Xinyu Zheng, Ling Dang, Yichan Zhang, Xinyu Liu, Hui Wang, Yajun Zheng, Xinling Song, Zhihui Wei, Jiayao Zhang, Xiaoyang Guo
Format: Article
Language:English
Published: MDPI AG 2025-05-01
Series:Gels
Subjects:
jujube juicing residue dietary fibers
cellulase and xylanase hydrolysis
carboxymethylation
phosphate crosslinking
hydration properties
heat-induced and alkaline-induced egg protein gels
Online Access:https://www.mdpi.com/2310-2861/11/6/399
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