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Gellan Gum Enhances the Quality of Egg-Based Yoghurt by Changing the Water Phase Distribution and Improving the Gel Texture

Yuanyuan Zhang,Jianwei Zang, Shutong Liu, Bingxu Yan,Daobang Tang,Jiguang Chen, Dongwen Li,Dayong Peng,Zebo Liu,Zhongping Yin

FOODS（2025）

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关键词
egg-based yoghurt,gellan gum,quality,texture,intermolecular force
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