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Fabrication of amorphous pea starch–whey protein emulsion gels for synergistic stabilization, nutrient delivery, and solid fat replacement

Peilei Zhu; Yue Shen; Fanghua Wu; Xiyuan Liu; Xu Chen; Mingchun Wang
Food Chemistry · Vol. 496 · pp. 146902 · 2025
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Bibliographic Information

JournalFood Chemistry
PublisherElsevier
Publication Date2025-12-01
Publication Year2025
Volume496
Pages146902
Document TypeJournal Article
eISSN0308-8146
DOI10.1016/j.foodchem.2025.146902
SubjectAgricultural and Biological Sciences

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Journal Homepagehttps://www.sciencedirect.com/science/journal/03088146
Publisher PageOpen Publisher Page
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