Preparation of Ovalbumin/Xanthan Gum/Chitosan Pickering Emulsion Oleogel Added with <i>Amomum villosum</i> Lour. Extract and Its Application in Cookies
In this study, a new oleogel system was constructed and used as a fat substitute in the processing of cookies. The preparation process of <i>Amomum villosum</i> Lour. extract (AVE) was optimized based on antioxidant activity and yield firstly. Then, the AVE, ovalbumin, chitosan, and xant...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-10-01
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| Series: | Gels |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2310-2861/10/11/683 |
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