Switchable thermo-triggered and 3D-printable soy protein soft emulsion gels as fat analogs for plant-based meat

Food Hydrocolloids 2026

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Authors: Ge Qiao, Xiao-Wei Chen, Xiao-Yang Luo, Linshang Zhang, Xiao Liu

DOI: 10.1016/j.foodhyd.2026.112446

Cited by: 9

References: 57

Fields of Study & Subjects

Proteins in Food Systems Food Chemistry and Fat Analysis Agriculture Sustainability and Environmental Impact

References 57