Design and characterization of low-acyl gellan gum–monoglyceride bigel-based foamed emulsions: Application as a solid fat substitute in an aerated bakery system

Food Hydrocolloids 2026

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Authors: Mohammad Reza Salahi, Mohebbat Mohebbi

DOI: 10.1016/j.foodhyd.2026.112515

Cited by: 4

References: 69

Fields of Study & Subjects

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

References 69