Double network emulsion gel prepared with different polyphenol modified egg white protein: A promising fat substitute for oral processing and fatty taste supplement
Fuente: Food Chemistry
Publication date: 15 February 2025Source: Food Chemistry, Volume 465, Part 2Author(s): Renzhao Zhang, Jingbo Liu, Zhiyuan Zheng, Sijia Cao, Zhaohui Yan, Yudan Zhang, Ting Zhang, Xuanting Liu