Presentation Information
[P3F4-004]Low-acyl gellan gum for structuring glucono-δ-lactone triggered cold-set emulsion gels
*Tan-Ying Wang1, Canice Chun-Yin Yiu1, Carol Hiu Wai Yan2, Yong Wang1, Cordelia Selomulya1 (1. School of Chemical Engineering, UNSW Sydney, NSW 2052, Australia (Australia), 2. Electron Microscope Unit, Mark Wainwright Analytical Centre, University of New South Wales, Sydney, NSW 2052, Australia (Australia))
Keywords:
Gellan gum,pea protein,cold-set emulsion gel,food rheology,cooking performance