Plant-based emulsion gels assembled from potato protein, β-glucan and olive oil: Structure, functionality, and application as low-fat butter replacers

Food Hydrocolloids 2026

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Authors: Yunfei Huang, Tian Ma, Chunmei Li, David Julian McClements

DOI: 10.1016/j.foodhyd.2026.112439

Cited by: 7

References: 35

Fields of Study & Subjects

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

References 35