Oct 2026
Stability of soy protein isolate-citrus pectin stabilized Pickering emulsion and its application in pound cake.
The global trend toward low-fat diets is creating a critical need for efficient fat replacement technologies. This study explored the stabilization behavior of soybean protein isolate (SPI)-citrus pectin (CP) Pickering emulsions and their effectiveness as butter substitutes in pound cakes. The results indicated that em...
Yang Yang, Huixin Zheng, Yue Xu et al.
· Food Research International · 0 citations