Construction of egg white protein particle and rhamnolipid based emulsion gels with β-sitosterol as gelation factor: The application in cookie
Yinyue Yang, Yinyue Yang, Ming Zhang, Junhua Li, Yujie Su, Luping Gu, Yanjun Yang, Yanjun Yang, Cuihua Chang
Topics & Concepts
EmulsionMouthfeelRheologyRhamnolipidEgg whiteChemical engineeringChemistryTexture (cosmology)Materials scienceChromatographyMicrostructureParticle sizeFood scienceComposite materialOrganic chemistryRaw materialImage (mathematics)BacteriaComputer scienceArtificial intelligenceBiologyEngineeringGeneticsPseudomonas aeruginosaProteins in Food SystemsFood Chemistry and Fat AnalysisMicroencapsulation and Drying Processes