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 HahnPublished 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.