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

Yi Sun; Haobo Jin; Xiang Fan; Yuanyuan Zhang; Runyue Wang; Guofeng Jin; Long Sheng
Food Hydrocolloids · Vol. 178 · pp. 112688 · 2026
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Bibliographic Information

JournalFood Hydrocolloids
PublisherElsevier
Publication Date2026-09-01
Publication Year2026
Volume178
Pages112688
Document TypeJournal Article
eISSN0268-005X
DOI10.1016/j.foodhyd.2026.112688
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1986-09-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/0268005X
Publisher PageOpen Publisher Page
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