Walnut oleosome and protein co-structured cold-set emulsion gels: linking protein concentration and oil content to gel stiffness, deformation resistance, and digestive behavior

Food Research International 2026

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Authors: Shan Li, Fanbing Liao, Zheng Zhou

DOI: 10.1016/j.foodres.2026.119723

Cited by: 1

References: 47

Fields of Study & Subjects

Proteins in Food Systems Food Chemistry and Fat Analysis Nuts composition and effects

References 47