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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| Main Authors: | , , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-05-01
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| Series: | Gels |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2310-2861/11/6/399 |
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