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Development of high internal phase emulsion utilizing guar gum and soy lecithin as co-emulsifiers and its impact on the quality of chiffon cake as a fat substitute

Ge Shi; Jiahui Li; Yuqi Ma; Tian Xia; Chaomin Yin; Zhenshun Li
Food Hydrocolloids · Vol. 172 · pp. 112008 · 2026
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Bibliographic Information

JournalFood Hydrocolloids
PublisherElsevier
Publication Date2026-03-01
Publication Year2026
Volume172
Pages112008
Document TypeJournal Article
eISSN0268-005X
DOI10.1016/j.foodhyd.2025.112008
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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