Tri-component hydrocolloid as egg white replacement in meringues: gellan gum with soy protein isolate and maltodextrin.
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| Title: | Tri-component hydrocolloid as egg white replacement in meringues: gellan gum with soy protein isolate and maltodextrin. |
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| Authors: | Choi HW; Department of Agricultural Biotechnology, Seoul National University, Seoul, Korea., You Y; Department of Food Engineering, Dankook University, Cheonan, Korea., Ham SH; Department of Agricultural Biotechnology, Seoul National University, Seoul, Korea., Choe Y; Department of Food and Nutrition, Duksung Women's University, Seoul, Korea., Park S; Department of Food and Nutrition, Duksung Women's University, Seoul, Korea., Hahn J; Department of Food and Nutrition, Duksung Women's University, Seoul, Korea. |
| Source: | Journal of the science of food and agriculture [J Sci Food Agric] 2024 Aug 15; Vol. 104 (10), pp. 6166-6173. Date of Electronic Publication: 2024 Mar 20. |
| Publication Type: | Journal Article |
| Journal Info: | Publisher: John Wiley & Sons Country of Publication: England NLM ID: 0376334 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1097-0010 (Electronic) Linking ISSN: 00225142 NLM ISO Abbreviation: J Sci Food Agric Subsets: MEDLINE |
| Database: | MEDLINE Ultimate |
| ISSN: | 1097-0010 |
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| DOI: | 10.1002/jsfa.13452 |
