Development and characterisation of a novel bigel based on pea protein hydrogel and rice bran wax oleogel: Enhancement of rheological properties and freeze-thaw stability

作者：Yueyue Yang, Liangyun Xu, Qi Zhang, Yihui Wang, Aiquan Jiao, Zhengyu Jin · 发表于：International Journal of Biological Macromolecules · 年份：2024 · DOI：10.1016/j.ijbiomac.2024.136606 · 被引用次数：22 · 研究领域：Food Chemistry and Fat Analysis、Proteins in Food Systems、Polysaccharides Composition and Applications