Preparation of Ovalbumin/Xanthan Gum/Chitosan Pickering Emulsion Oleogel Added with <i>Amomum villosum</i> Lour. Extract and Its Application in Cookies

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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Bibliographic Details
Main Authors:	Shan Xue, Jilong Zhao, Zhouyi Xiong, Jie Huang
Format:	Article
Language:	English
Published:	MDPI AG 2024-10-01
Series:	Gels
Subjects:	<i>Amomum villosum</i> Lour. extract (AVE) ovalbumin/xanthan gum/chitosan Pickering emulsion oleogel preparation physicochemical properties cookie application
Online Access:	https://www.mdpi.com/2310-2861/10/11/683
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