Structural and rheological modulation of low-oil emulsions by deamidated pea protein–gum arabic coacervates for reduced-fat applications

Food Chemistry 2026

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Authors: Lijuan Luo, Ping Li, Yuanyuan Deng, Guang Liu, Yan Zhang, Xiaojun Tang, Pengfei Zhou, Zhihao Zhao, Jiarui Zeng, Mingwei Zhang

DOI: 10.1016/j.foodchem.2026.149332

Cited by: 1

References: 44

Fields of Study & Subjects

Proteins in Food Systems Food Chemistry and Fat Analysis Polysaccharides Composition and Applications

References 44