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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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
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Online Access:https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-2-009.pdf
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