Novel pectin-low-density lipoprotein oleogels as techno-functional ingredients improved the structural and textural characteristics of gluten-free bread

Food Chemistry 2026

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Authors: Mahmoud Abou-Elsoud, Ramy M. Khoder, Mohamed Salama, Shasha Wang, Ibrahim Khalifa, Zhaoxia Cai, Dong Uk Ahn, Xi Huang

DOI: 10.1016/j.foodchem.2026.148617

Cited by: 4

References: 62

Fields of Study & Subjects

Food Chemistry and Fat Analysis Food composition and properties Proteins in Food Systems

References 62