Exploring the potential of plant-based emulsion gels enriched with β-glucan and potato protein as egg yolk alternatives
Sisheng Li, Minna Luo, Donpon Wannasin, Xiaoyan Hu, Jaekun Ryu, Qian Ju, David Julian McClements
Topics & Concepts
ChemistryGlucanFood scienceEmulsionHydrolysisYolkChromatographyCurdlanPigmentBeta-glucanAqueous two-phase systemChewinessAqueous solutionPolysaccharideBiochemistryOrganic chemistryProteins in Food SystemsFood composition and propertiesPolysaccharides Composition and Applications