Effect of Xanthan Gum Concentration on Structure and Functional Properties of Porcine Plasma Protein-Xanthan Gum Oleogel
In this paper, a kind of oleogel with mechanical strength and physical absorption of soybean oil was prepared by foam templated by using porcine plasma protein and xanthan gum as raw materials, and its thermal stability was analyzed. The results showed that with the increase of xanthan gum concentra...
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| Format: | Artigo |
| Sprache: | Chinês |
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The editorial department of Science and Technology of Food Industry
2024-09-01
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| Schriftenreihe: | Shipin gongye ke-ji |
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| Online-Zugang: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023100006 |
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