Texture and flavor switchable emulsion gels for replaced fat with improved mouthfeel and aromatic characteristics

作者：Chengzhen Nie, Li Yao, Ji Wang, Xu-Hui Huang, Beiwei Zhu, Lei Qin · 发表于：Food Chemistry · 年份：2025 · DOI：10.1016/j.foodchem.2025.146265 · 被引用次数：4 · 研究领域：Proteins in Food Systems、Polysaccharides Composition and Applications、Pickering emulsions and particle stabilization