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Oral lubrication and flavor release in myofibrillar protein-based emulsion gel fat substitutes: Arginine-regulated interfacial architecture

To address the health problems arising from excessive intake of traditional fats and the challenges of texture and flavor deterioration in products caused by fat reduction, the present study regulated the structural organization and oral functionality of myofibrillar protein (MP)–based emulsion gels...

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Principais autores: Yang Ye, Lingqi Li, Lin Wang, Longtao Zhang, Qingyong Zhang, Huixiao Liu, Xinglian Xu, Peng Wang
Formato: Artigo
Idioma:Inglês
Publicado em: Elsevier 2026-01-01
coleção:Current Research in Food Science
Assuntos:
L–Arginine (Arg)
Myofibrillar protein (MP)
Interfaces
Emulsion gel
Oral processing
Acesso em linha:http://www.sciencedirect.com/science/article/pii/S2665927126001103
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