Plant-based emulsion gels assembled from potato protein, β-glucan and olive oil: Structure, functionality, and application as low-fat butter replacers

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Publication date: May 2026

Source: Food Hydrocolloids, Volume 174

Author(s): Yunfei Huang, Tian Ma, Chunmei Li, David Julian McClements

​Publication date: May 2026Source: Food Hydrocolloids, Volume 174Author(s): Yunfei Huang, Tian Ma, Chunmei Li, David Julian McClements Read More

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