Preparation and Characterization of Carrageenan-Modified Starch-Egg White Protein Composite Gels
Ternary composite gels consisting of carrageenan, hydroxypropyl distarch phosphate and egg white protein were characterized for gel properties and microstructural characteristics. Meanwhile, the interaction between different modified egg white powders (P10, PHG14 and PHG21) and polysaccharides was i...
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| Main Author: | |
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| Format: | Article |
| Language: | English |
| Published: |
China Food Publishing Company
2025-01-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-2-009.pdf |
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