Egg White-Based Gels with Candelilla Wax: A Study of Rheological, Mechanical, Calorimetric and Microstructural Properties

Egg White-Based Gels with Candelilla Wax: A Study of Rheological, Mechanical, Calorimetric and Microstructural Properties

Bigels (BGs) are innovative composite systems that integrate oleogel and hydrogel structures, and are gaining increasing attention for their unique textural and functional properties in food applications. This study evaluated the rheological and mechanical properties of egg white-based bigels incorp...

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Bibliographic Details
Main Authors: Iram Cisneros-García, Ma. de la Paz Salgado-Cruz, Alitzel B. García-Hernández, Gustavo F. Gutiérrez-López, Humberto Hernández-Sánchez, Brenda H. Camacho-Díaz, Liliana Alamilla-Beltrán
Format: Article
Language:English
Published: MDPI AG 2024-11-01
Series:Gels
Subjects:
bigels
oleogel
hydrogel
texture
Online Access:https://www.mdpi.com/2310-2861/10/11/733
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https://www.mdpi.com/2310-2861/10/11/733

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