Characterization of transglutaminase-crosslinked black bean-whey dual protein complexes for constructing oleogel-based emulsions and application in low-fat salad dressings

Food Chemistry 2026

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Authors: Fengjuan Chen, Mingyue Shen, Jieqiong Lin, Zihang Fu, Jianhua Xie

DOI: 10.1016/j.foodchem.2026.149766

Cited by: 1

References: 52

Fields of Study & Subjects

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

References 52