Soybean whey protein-hyaluronic acid low-fat digestibility oleogel: Interactions, network structure, and functional properties

Food Hydrocolloids 2026

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Authors: Xinru Cao, Yaqi Tang, Jingyi Dai, Ka Yeong An, Tian Tian, Xiaohong Tong, Chengguo Liu, Huan Wang

DOI: 10.1016/j.foodhyd.2026.112775

Cited by: 4

References: 62

Fields of Study & Subjects

Food Chemistry and Fat Analysis Proteins in Food Systems Fatty Acid Research and Health

References 62