Construction and characterization of egg white protein-gallic acid-xanthan gum-based emulsion and oleogel
Yuzhong Yan, Shu‐Ling Chen, Le Deng, Yuxuan Duan, Zhaohua Huang, Deming Gong, Guowen Zhang
Topics & Concepts
EmulsionXanthan gumChemistryFood scienceGallic acidAntioxidantPolysaccharideFood chemistryChromatographyRheologyOrganic chemistryMaterials scienceMoleculeGreen chemistryComposite materialSupramolecular chemistryFood Chemistry and Fat AnalysisProteins in Food SystemsFatty Acid Research and Health