Reducing the fat content of plant-based emulsified foods using fiber-based microgels

Journal of Food Engineering 2026

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Authors: Tian Ma, Sisheng Li, David Julian McClements

DOI: 10.1016/j.jfoodeng.2026.113045

Cited by: 1

References: 70

Fields of Study & Subjects

Food Chemistry and Fat Analysis Proteins in Food Systems Microencapsulation and Drying Processes

References 70