Insights into citrus peel cellulose nanofiber enhanced pea protein isolate emulsion gels: Mechanical properties, microstructure, and gelation mechanism

Food Hydrocolloids 2026

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Authors: Jieqiong Lin, Weixiang Mao, Jie Yang, Lanlan Chen, Jia Kong, Fengjuan Chen, Jianhua Xie

DOI: 10.1016/j.foodhyd.2026.112450

Cited by: 3

References: 47

Fields of Study & Subjects

Proteins in Food Systems Hydrogels: synthesis properties applications Microencapsulation and Drying Processes

References 47