Lipid oxidation-mediated protein–starch interactions in walnut cookies: Influence of oil composition on microstructure, texture, and starch retrogradation

Food Chemistry 2026

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Authors: Li Fang, Yujin Zhang, Rong Chen, Yi Liu, Xiuhang Chai

DOI: 10.1016/j.foodchem.2026.148666

Cited by: 2

References: 35

Fields of Study & Subjects

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

References 35