[Elsevier] Hydrocolloid and sweetener assisted stabilization of sucrose-free egg-white foams: from foam properties transfer to angel food cake quality

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journalㄩFood Hydrocolloids

AuthorsㄩZirou Xiao; Shuang Wu; Hanmeng Zhou; Hongshan Liang; Yan Li; Wei Gao; Jing Li; Bin Li

Published dateㄩ2026-11-

DOIㄩ10.1016/j.foodhyd.2026.112938

PDF linkㄩhttps://www.sciencedirect.com/sc ... 268005X26005205/pdf

Article linkㄩhttps://doi.org/10.1016/j.foodhyd.2026.112938

Article SourceㄩElsevier BV


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