Effect of variation in basic emulsion structure and polysaccharide content on the physicochemical properties and structure of composite-based emulsion gels as cube fat mimetics

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Bibliographic Details
Published in:Food chemistry 2024-02, Vol.434, p.137450-137450, Article 137450
Main Authors: Ren, Yuqing, Wei, Lai, Hao Yoong, Jun, Miao, Zhiyue, Li, He, Cao, Jinnuo, Liu, Xinqi
Format: Article
Language:English
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ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2023.137450