Jul 2026
Pectin-induced quality improvement of pea protein emulsion template oleogels and their application as fat replacers in sponge cakes.
In this study, high-quality oleogels based on pea protein isolate and high-methoxyl pectin were prepared using an emulsion-templated approach. The role of high-methoxyl pectin in oleogel formation under different pH (6 and 7) and concentrations (0-1.5%) was investigated by analyzing emulsion stability and the resulting...
Ruichen Zhao, Xinxin Yin, Meijun Liu et al.
· Food Chemistry · 1 citation