Effect of isomalt on rheological, mechanical, and textural properties of reduced-sugar aerated coatings made with egg white protein

Meza, Bárbara E.; Peralta, Juan Manuel

doi:10.1016/j.jfoodeng.2023.111928

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Journal of Food Engineering

2024

DOI: 10.1016/j.jfoodeng.2023.111928

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Effect of isomalt on rheological, mechanical, and textural properties of reduced-sugar aerated coatings made with egg white protein

Bárbara E. Meza,

Juan Manuel Peralta

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Effect of isomalt on rheological, mechanical, and textural properties of reduced-sugar aerated coatings made with egg white protein

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References 34 publications

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