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Tri-component hydrocolloid as egg white replacement in meringues: gellan gum with soy protein isolate and maltodextrin.

Hyun Woo ChoiYoungsang YouSeung Hwan HamYaeji ChoeSangeun ParkJungwoo Hahn
Published in: Journal of the science of food and agriculture (2024)
Conclusively, the results of the present study highlight the significant potential of the GG-SPI-MD tri-component structure to closely mimic the critical properties of egg white, thus offering a promising plant-based alternative for meringue production. © 2024 Society of Chemical Industry.
Keyphrases
  • molecular dynamics
  • amino acid
  • risk assessment
  • human health