Modulating mechanisms of pea protein fibrils on the interfacial distribution of diacylglycerol and structural rigidity of emulsion gel

Excessive animal fat intake drives interest in developing plant−based gels as sustainable and healthier fat substitutes. However, maintaining a rheology resemblance to animal fat while achieving clean−label and nutritional features remains challenging. This study explores the use of pea protein fibr...

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Bibliographic Details

Main Authors:	Hu, Bingjie, Lee, Yee Ying, Tan, Chin Ping, Chen, Weihao, Wang, Yong, Qiu, Chaoying
Format:	Article
Language:	en
Published:	Elsevier B.V. 2025
Subjects:	Food Science Chemistry (all)
Online Access:	http://psasir.upm.edu.my/id/eprint/122476/1/122476.pdf http://psasir.upm.edu.my/id/eprint/122476/ https://linkinghub.elsevier.com/retrieve/pii/S0268005X25011129
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