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Structural and textural enhancement of oleogels via l-lysine-mediated whey protein cryogel modification

Run-Hao Fu; Ran Feng; Si-jie Wu; Bao-Cai Xu; Bao Zhang
Food Chemistry · Vol. 505 · pp. 147955 · 2026
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Bibliographic Information

JournalFood Chemistry
PublisherElsevier
Publication Date2026-03-01
Publication Year2026
Volume505
Pages147955
Document TypeJournal Article
eISSN0308-8146
DOI10.1016/j.foodchem.2026.147955
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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