Pectin-induced quality improvement of pea protein emulsion template oleogels and their application as fat replacers in sponge cakes

Food Chemistry 2026

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Authors: Ru Zhao, Xinxin Yin, Meijun Liu, Guanxin Xie, Yijian Li, Min Zhang, Tiehua Zhang, Haiqing Ye, Cuina Wang

DOI: 10.1016/j.foodchem.2026.150427

Cited by: 1

References: 75

Fields of Study & Subjects

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

References 75