Egg white protein-based dual-network emulsion gel fat as well as preparation method and application thereof

The invention discloses egg white protein-based dual-network emulsion gel fat as well as a preparation method and application thereof, and belongs to the technical field of food processing. According to the double-network emulsion gel fat, an egg white protein-polyphenol compound is used as a base m...

Ausführliche Beschreibung

Bibliographische Detailangaben

Hauptverfasser:	LIU JINGBO, XU MENGLEI, ZHANG TING, LIU XUANTING, ZHANG RENZHAO
Format:	Patent
Sprache:	chi ; eng
Schlagworte:	EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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