Development and characterization of glycosylated chickpea protein isolate oleogel emulsion: A fat substitute for application in oil-fortified surimi.
- DOI
- 10.1016/j.foodres.2026.120613
- Published
- 2026 Dec 1
- Container
- Food research international (Ottawa, Ont.)
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodres.2026.120613,
title = {Development and characterization of glycosylated chickpea protein isolate oleogel emulsion: A fat substitute for application in oil-fortified surimi.},
author = {Li J and Jiang X and Yang L and Wang K and Ma H and Wang D and Shi W},
year = {2026},
journal = {Food research international (Ottawa, Ont.)},
doi = {10.1016/j.foodres.2026.120613},
url = {https://doi.org/10.1016/j.foodres.2026.120613}
}RIS
TY - JOUR TI - Development and characterization of glycosylated chickpea protein isolate oleogel emulsion: A fat substitute for application in oil-fortified surimi. AU - Li J AU - Jiang X AU - Yang L AU - Wang K AU - Ma H AU - Wang D AU - Shi W PY - 2026 JO - Food research international (Ottawa, Ont.) DO - 10.1016/j.foodres.2026.120613 UR - https://doi.org/10.1016/j.foodres.2026.120613 ER -
APA
J, L., X, J., L, Y., K, W., H, M., D, W., & W, S. (2026). Development and characterization of glycosylated chickpea protein isolate oleogel emulsion: A fat substitute for application in oil-fortified surimi.. Food research international (Ottawa, Ont.). https://doi.org/10.1016/j.foodres.2026.120613
Source records
- pubmed · retrieved 2026-11-10T16:43:13.768Z