Dual-network emulsion gels based on egg yolk/gellan gum-beeswax: A promising fat analog with simulated texture, rheological, and thermal properties of animal adipose tissue

Publication date: 28 February 2026

Source: Food Research International, Volume 226

Author(s): Xiaoxiao Zhu, Suzhen Wang, Shanman Xu, Yan Zhao, Na Wu, Yao Yao, Shuping Chen, Teng Wei, Jihua Mao, Xuetao Hu, Yonggang Tu, Lilan Xu

Publication date: 28 February 2026Source: Food Research International, Volume 226Author(s): Xiaoxiao Zhu, Suzhen Wang, Shanman Xu, Yan Zhao, Na Wu, Yao Yao, Shuping Chen, Teng Wei, Jihua Mao, Xuetao Hu, Yonggang Tu, Lilan Xu Read More