Preparation and Characterization of Carrageenan-Modified Starch-Egg White Protein Composite Gels

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...

Full description

Saved in:
Bibliographic Details
Main Author: CUI Yaxue, LI Wenzhao, YANG Xiaofei, YAN Feng, ZHANG Jiaping, RUAN Meijuan
Format: Article
Language:English
Published: China Food Publishing Company 2025-01-01
Series:Shipin Kexue
Subjects:
carrageenan; modified starch; egg white protein; composite gel; gel properties
Online Access:https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-2-009.pdf
Tags: Add Tag
No Tags, Be the first to tag this record!

Similar Items

Similar Items