Impact of saccharides on the foam properties of egg white: Correlation between rheological, interfacial properties and foam properties
Jinjing Sun, Cuihua Chang, Yujie Su, Luping Gu, Yanjun Yang, Junhua Li
Topics & Concepts
MaltodextrinEgg whiteViscoelasticityRheologyChemistrySugarViscositySucroseFood scienceChemical engineeringChromatographyMaterials scienceComposite materialSpray dryingEngineeringProteins in Food SystemsMicroencapsulation and Drying ProcessesPolysaccharides Composition and Applications