Preparation of cod protein composite gels for dysphagia by high-pressure homogenization: Egg white microgels-based high-phase emulsion as a texture modifier
Xiliang Yu, Daming Wu, Lin Han, Jinye Yang, Sangeeta Prakash, Xiuping Dong
Topics & Concepts
EmulsionComposite numberHomogenization (climate)Egg whiteMaterials scienceComposite materialDysphagiaChemistryChemical engineeringChromatographyFood scienceBiochemistryMedicineBiologySurgeryEcologyEngineeringBiodiversityProteins in Food SystemsChild Nutrition and Feeding IssuesPickering emulsions and particle stabilization