Egg white protein-high-acyl gellan gum composite emulsion gels: Structural design and mechanistic insights for fat substitute in emulsified meat systems
- DOI
- 10.1016/j.foodchem.2026.151779
- Published
- 2026-12
- Container
- Food Chemistry
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.151779,
title = {Egg white protein-high-acyl gellan gum composite emulsion gels: Structural design and mechanistic insights for fat substitute in emulsified meat systems},
author = {Lina Xu and Dekun Meng and Xian Fang and Huajiang Zhang and Ning Xia and Yuefei Li and Dong An and Mohamed Ghamry and Ahmed M. Rayan},
year = {2026},
journal = {Food Chemistry},
doi = {10.1016/j.foodchem.2026.151779},
url = {https://doi.org/10.1016/j.foodchem.2026.151779}
}RIS
TY - JOUR TI - Egg white protein-high-acyl gellan gum composite emulsion gels: Structural design and mechanistic insights for fat substitute in emulsified meat systems AU - Lina Xu AU - Dekun Meng AU - Xian Fang AU - Huajiang Zhang AU - Ning Xia AU - Yuefei Li AU - Dong An AU - Mohamed Ghamry AU - Ahmed M. Rayan PY - 2026 JO - Food Chemistry DO - 10.1016/j.foodchem.2026.151779 UR - https://doi.org/10.1016/j.foodchem.2026.151779 ER -
APA
Xu, L., Meng, D., Fang, X., Zhang, H., Xia, N., Li, Y., An, D., Ghamry, M., & Rayan, A. M. (2026). Egg white protein-high-acyl gellan gum composite emulsion gels: Structural design and mechanistic insights for fat substitute in emulsified meat systems. Food Chemistry. https://doi.org/10.1016/j.foodchem.2026.151779
Source records
- crossref · retrieved 2026-11-10T20:24:11.783Z