Structured soy protein amyloid fibril/diacylglycerol bigels as semi-solid fat substitutes: Role of EGCG-Ca2+ hydrogel reinforcement and oleogel fraction

Food Hydrocolloids 2026

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Authors: Xuefei Wang, Wenhao Hao, Siqi Zhao, Qian Chen, Baohua Kong, Haotian Liu

DOI: 10.1016/j.foodhyd.2026.113067

Cited by: 1

References: 66

Fields of Study & Subjects

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

References 66