# Construction of egg white protein particle and rhamnolipid based emulsion gels with β-sitosterol as gelation factor: The application in cookie

> Research article (Food Hydrocolloids, 2022) · cited 26× · AI/ML

**Wikidata**: [openalex:W4206471603](https://www.wikidata.org/wiki/openalex:W4206471603)  
**Source**: https://4ort.xyz/entity/construction-of-egg-white-protein-particle-and-rhamnolipid-based-emulsion-gels-with-sitosterol-as-gelation-factor-the-ap