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The formation, characteristic, and stability of oat protein-hyaluronic acid complexes on perilla oil emulsion and its application in plant-based mayonnaise

Xiaowen Pi; Zhenling Chen; Chunyan Bo; Jinshen Chu; Zeyu Peng; Jia Cao
Food Chemistry · Vol. 501 · pp. 147589 · 2026
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Bibliographic Information

JournalFood Chemistry
PublisherElsevier
Publication Date2026-02-01
Publication Year2026
Volume501
Pages147589
Document TypeJournal Article
eISSN0308-8146
DOI10.1016/j.foodchem.2025.147589
SubjectAgricultural and Biological Sciences

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