Walnut oil oleogel constructed by cellulose nanofiber and walnut protein isolate: Structure, rheology characterization and complementary stabilization effect

Food Chemistry 2026

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Authors: Yubo Zhu, Bing Zhao, Jia Luo, Jienan Li, Jun Sheng, Yang Tian, Xiufen Li

DOI: 10.1016/j.foodchem.2026.149695

Cited by: 1

References: 34

Fields of Study & Subjects

Food Chemistry and Fat Analysis Proteins in Food Systems Lipid metabolism and biosynthesis

References 34