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Effects of Different Dual-Modified Jujube Juicing Residue Dietary Fibers on the Properties of Egg Protein Gels Induced by Alkalinity and Heat

  • Xinyu Zheng,
  • Ling Dang,
  • Yichan Zhang,
  • Xinyu Liu,
  • Hui Wang,
  • Yajun Zheng,
  • Xinling Song,
  • Zhihui Wei,
  • Jiayao Zhang and
  • Xiaoyang Guo
Gels2025, 11(6), 399;https://doi.org/10.3390/gels11060399

27 May 2025

Egg protein gels have relatively poor water-holding capacity, hardness, and freeze–thaw properties. Jujube juicing residue dietary fiber (JJRDF) is available, but it is rarely used in the food industry because of its poor hydration properties....

(This article belongs to the Section Gel Analysis and Characterization)
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