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Effect of carboxymethyl cellulose on structural, physicochemical, and textural properties of faba bean protein/carboxymethyl cellulose emulsion gel as a plant-based ricotta cheese analog

Goeun Han; Areum Han; Yoon Hyuk Chang
Food Hydrocolloids · Vol. 172 · pp. 111998 · 2026
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Bibliographic Information

JournalFood Hydrocolloids
PublisherElsevier
Publication Date2026-03-01
Publication Year2026
Volume172
Pages111998
Document TypeJournal Article
eISSN0268-005X
DOI10.1016/j.foodhyd.2025.111998
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1986-09-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/0268005X
Publisher PageOpen Publisher Page
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