Synergistic effect of gum arabic and xanthan gum on improving rheological properties of low‐fat mayonnaise with egg white protein microparticle as a fat mimetic-Reference-Cited by-同舟云学术

Synergistic effect of gum arabic and xanthan gum on improving rheological properties of low‐fat mayonnaise with egg white protein microparticle as a fat mimetic

Published:2022-12-23 Issue:3 Volume:58 Page:1037-1048
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Shi Yefan¹²^ORCID,Li Junhua¹²^ORCID,Gu Luping¹²^ORCID,Su Yujie¹²^ORCID,Chen Wangying³,Zhang Ming⁴,Chang Cuihua¹²^ORCID,Yang Yanjun¹²³

Affiliation:

1. State Key Laboratory of Food Science and Technology Jiangnan University Wuxi Jiangsu 214122 China

2. School of Food Science and Technology Jiangnan University Wuxi Jiangsu 214122 China

3. Hunan Engineering and Technology Research Center for Food Flavors and Flavorings Jinshi Hunan 415400 China

4. Guangzhou Beile Food Co., Ltd. Fengying Road No. 10‐1, High‐tech Industrial Park, Conghua Economic Development Zone Guangzhou Guangdong 510900 People's Republic of China

Funder

Natural Science Foundation of Jiangsu Province

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.16237

Reference48 articles.

1. Purified salep glucomannan synergistically interacted with xanthan gum: Rheological and textural studies on a novel pH-/thermo-sensitive hydrogel

2. On the assessment of shear and extensional rheology of thickened liquids from commercial gum-based thickeners used in dysphagia management

3. Folic acid-capped PEGylated magnetic nanoparticles enter cancer cells mostly via clathrin-dependent endocytosis

4. Assessment of 3D printability of heat acid coagulated milk semi-solids ‘soft cheese’ by correlating rheological, microstructural, and textural properties

5. Infrared spectroscopy of proteins

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