Food research international (Ottawa, Ont.)beta-GlucansCicerSoybean ProteinsEgg WhiteRheology
Plant-based egg white analogue: Curdlan-mediated crosslinking of soy and chickpea protein replicates egg white functionality.
Bing Cui, Sihao Zhang, Tao Huang, Hao Li, Zidan Gong, Can Wu, Bin Zhou
Published: 202610.1016/j.foodres.2025.118065
Abstract
Most existing plant-based egg analogue studies employ single plant proteins or simple blends, often relying on polysaccharides such as carrageenan or starch to adjust texture. The unresolved problem is how to replicate the complex, two-stage thermal…
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