Egg White-Based Gels with Candelilla Wax: A Study of Rheological, Mechanical, Calorimetric and Microstructural Properties

Bigels (BGs) are innovative composite systems that integrate oleogel and hydrogel structures, and are gaining increasing attention for their unique textural and functional properties in food applications. This study evaluated the rheological and mechanical properties of egg white-based bigels incorp...

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書誌詳細

主要な著者:	Iram Cisneros-García, Ma. de la Paz Salgado-Cruz, Alitzel B. García-Hernández, Gustavo F. Gutiérrez-López, Humberto Hernández-Sánchez, Brenda H. Camacho-Díaz, Liliana Alamilla-Beltrán
フォーマット:	Artigo
言語:	Inglês
出版事項:	MDPI AG 2024-11-01
シリーズ:	Gels
主題:	bigels oleogel hydrogel texture
オンライン･アクセス:	https://www.mdpi.com/2310-2861/10/11/733
タグ:	タグ追加 タグなし, このレコードへの初めてのタグを付けませんか!