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Effect of glycation with three polysaccharides on the structural and emulsifying properties of ovalbumin

Yaxue Hu1,2, Qiqi Bian1,2, Lijia Chen1,2

  • 1Medical Food Laboratory, Shanghai Key Laboratory of Pediatric Gastroenterology and Nutrition, Shanghai Institute for Pediatric Research, Xinhua Hospital, Shanghai Jiao Tong University School of Medicine, Shanghai 200092, China.

Food Chemistry: X
|August 5, 2024
PubMed

Keywords:
Creaming stabilityFish oilGuar gumKonjac glucomannanXanthan gum

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