Protein characteristics determine the gel network formation and stability of flaxseed gum-based emulsion gels: Plant versus dairy proteins - Wenxue Liu; Xiaoqiang Zou; Xiusheng Guo; Janice Adaeze Nwankwo; Qinmin Wang; Danqiong Wu; Yanxi Wang; Wenjuan Wang; Jiahe Xiao (Food Hydrocolloids, 2026)