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A novel solid fat mimetic developed using egg white protein and curdlan: Rheology behavior, emulsion and gel properties

Yu Zhang; Deyin Pan; Hongzhen Du; Qi Han; Jingjing Diao; Hongsheng Chen
Food Research International · Vol. 239 · pp. 119568 · 2026
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Bibliographic Information

JournalFood Research International
PublisherElsevier
Publication Date2026-09-01
Publication Year2026
Volume239
Pages119568
Document TypeJournal Article
eISSN0963-9969
DOI10.1016/j.foodres.2026.119568
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1992-01-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/09639969
Publisher PageOpen Publisher Page
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