Protein characteristics determine the gel network formation and stability of flaxseed gum-based emulsion gels: Plant versus dairy proteins

Food Hydrocolloids 2026

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Authors: Wenxue Liu, Xiaoqiang Zou, Xiusheng Guo, Janice Adaeze Nwankwo, Qinmin Wang, 伍丹琼, Yue Wang, Wenjuan Wang, Jiahe Xiao

DOI: 10.1016/j.foodhyd.2026.112997

Cited by: 1

References: 61

Fields of Study & Subjects

Proteins in Food Systems Polysaccharides Composition and Applications Phytoestrogen effects and research

References 61