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What is Animal Protein Gels about?

This study investigates the preparation and characterization of gelled emulsions using egg white, gelatin, and fibroin proteins in sunflower oil with Span 20 as an emulsifier. The emulsions demonstrated stability, color properties, and rheological characteristics indicating they could serve as structured semi-solid fat sources for various food applications. Further research is suggested to explore their potential uses in dairy, meat products, and spreadable fats.

Author

emn.ylmz5021

Language

EN