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food hydrocolloids(1)

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coconut oil(1)
egg white protein microgel particles(1)
long-term foam stability(1)
（0-2-4）capillary foam(1)

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Xiaorui Zhou AND Ying Jiang AND Jing Li AND Bin Li AND Fuchao Zhan(0)

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college of food science & technology, huazhong agricultural university, wuhan, 430070, china(1)
college of food science and technology, nanjing agricultural university, nanjing, 210095, china(1)
shenzhen branch, guangdong laboratory for lingnan modern agriculture, genome analysis laboratory of the ministry of agriculture, agricultural genomics institute at shenzhen, chinese academy of agricultural sciences, shenzhen, 518000, china(1)
shenzhen institute of nutrition and health, huazhong agricultural university, shenzhen, 518000, china(1)

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2025(1)

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资源类型: 外文期刊

作者:Xiaorui Zhou(精确检索)

作者:Ying Jiang(精确检索)

作者:Jing Li(精确检索)

作者:Bin Li(精确检索)

作者:Fuchao Zhan(精确检索)

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1A new strategy for the preparation of long-term stable “Capillary foam” from egg white protein microgel particles

作者： Xiaorui Zhou; Ying Jiang; Jing Li; Bin Li; Fuchao Zhan; SCIE（2025版） EI（2025版）

机构： College of Food Science & Technology, Huazhong Agricultural University, Wuhan, 430070, China; Shenzhen Institute of Nutrition and Health, Huazhong Agricultural University, Shenzhen, 518000, China; Shenzhen Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Genome Analysis Laboratory of the Ministry of Agriculture, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen, 518000, China; College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, China;

来源：Food Hydrocolloids

关键词：（0-2-4）Capillary foam Coconut oil Egg white protein microgel particles Long-term foam stability