Concentration-Dependent Modulation of Fibrillated Egg White Protein by γ-Cyclodextrin: Structural, Emulsifying, and Rheological Properties of Oil-in-Water Emulsions
Fibrillated egg white protein (FEWP) has promising emulsifying functionality, whereas excessive association may restrict the organization of freshly prepared emulsions. This study examined the concentration-dependent effects of γ-cyclodextrin (γ-CD; 0.5%, 1%, and 2%, w/v) on 3% (w/v) FEWP dispersions and the resulting...