Effect of carboxymethyl cellulose on structural, physicochemical, and textural properties of faba bean protein/carboxymethyl cellulose emulsion gel as a plant-based ricotta cheese analog

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Publication date: March 2026

Source: Food Hydrocolloids, Volume 172, Part 2

Author(s): Goeun Han, Areum Han, Yoon Hyuk Chang

​Publication date: March 2026Source: Food Hydrocolloids, Volume 172, Part 2Author(s): Goeun Han, Areum Han, Yoon Hyuk Chang Read More

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