Effects of enriching with gellan gum on the structural, functional, and degradation properties of egg white heat-induced hydrogels

Published 2019 View Full Article

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Title
Effects of enriching with gellan gum on the structural, functional, and degradation properties of egg white heat-induced hydrogels
Authors
Keywords
Gellan gum, Egg white, Heat-set hydrogel, Functional properties, In vitro, degradation
Journal
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
Volume 128, Issue -, Pages 94-100
Publisher
Elsevier BV
Online
2019-01-24
DOI
10.1016/j.ijbiomac.2019.01.116

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