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Improvement of low-oil emulsion gel performance using interfacial engineering: Impact of pea protein-curdlan interfacial structure on freeze-thaw stability and in vitro digestion

Yuehan Shan; Yue Zhao; Hongjuan Wang; Lei Dai; Yanfei Wang; Qingjie Sun; David Julian McClements; Yongqiang Cheng; Xingfeng Xu
Food Chemistry · Vol. 495 · pp. 146379 · 2025
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Bibliographic Information

JournalFood Chemistry
PublisherElsevier
Publication Date2025-12-01
Publication Year2025
Volume495
Pages146379
Document TypeJournal Article
eISSN0308-8146
DOI10.1016/j.foodchem.2025.146379
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1976-07-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/03088146
Publisher PageOpen Publisher Page
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