Enzyme- and ion-induced high internal phase emulsion gels based on soy protein isolate, chitosan, and alginate as fat analogues: Tunable texture and controlled flavor release

International Journal of Biological Macromolecules 2026

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Authors: Chengzhen Nie, Ji Wang, He-He Tian, Xu-Hui Huang, Bei-Wei Zhu, Lei Qin

DOI: 10.1016/j.ijbiomac.2026.152369

Cited by: 4

References: 40

Fields of Study & Subjects

Proteins in Food Systems Food Chemistry and Fat Analysis Pickering emulsions and particle stabilization

References 40