Modified walnut protein isolate-proanthocyanidins regulated emulsion gel: Physicochemical properties, interfacial behavior, and lipid digestibility

Journal of Food Engineering 2026

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Authors: Yanmei Deng, Zhongying Lin, Lei Guo, Qian Ma, Fangyu Fan

DOI: 10.1016/j.jfoodeng.2026.113152

Cited by: 1

References: 41

Fields of Study & Subjects

Proteins in Food Systems Nuts composition and effects Food composition and properties

References 41