Structural and textural enhancement of oleogels via l-lysine-mediated whey protein cryogel modification

Food Chemistry 2026

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Authors: Run-Hao Fu, Ran Feng, Sijie Wu, Baocai Xu, Bao Zhang
DOI: 10.1016/j.foodchem.2026.147955
Cited by: 2
References: 79

Fields of Study & Subjects

Food Chemistry and Fat Analysis Proteins in Food Systems Edible Oils Quality and Analysis

Publication details

Journal / source
Food Chemistry
Publisher
Elsevier BV
Volume
505
Pages
147955–147955
Publication date
11 January 2026
Language
EN