[Elsevier] Sodium alginate–eggshell powder synergy for stabilizing egg white foams in sugar-free chiffon cakes: Interfacial rheology, multiscale structure, and performance

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journal:Food Hydrocolloids

Authors:Yi Sun; Haobo Jin; Xiang Fan; Yuanyuan Zhang; Runyue Wang; Guofeng Jin; Long Sheng

Published date:2026-9-

DOI:10.1016/j.foodhyd.2026.112688

PDF link:https://www.sciencedirect.com/sc ... 268005X26002705/pdf

Article link:https://doi.org/10.1016/j.foodhyd.2026.112688

Article Source:Elsevier BV


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