Application of Sodium Caseinate-β-Cyclodextrin-HPMC Ternary Complex as Egg Replacers in Cakes
The study aimed to address the lack of foam stability in sodium caseinate (SCN) and explore the feasibility of using SCN-based complexes as natural, healthy, and cost-effective egg-alternative ingredients to meet consumers' growing demand for healthier food options. In this study, the foaming p...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-08-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024070316 |
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