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Emulsion-templated walnut oil oleogels stabilized by Maillard reaction-treated common bean protein as a solid fat substitute in bakery products

Rukiye Gundogan; Asli Can Karaca; Simardeep Kaur Walia; Recep Gök; Tuba Esatbeyoglu
Food Hydrocolloids · Vol. 181 · pp. 112937 · 2026
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Bibliographic Information

JournalFood Hydrocolloids
PublisherElsevier
Publication Date2026-12-01
Publication Year2026
Volume181
Pages112937
Document TypeJournal Article
eISSN0268-005X
DOI10.1016/j.foodhyd.2026.112937
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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