Development of high internal phase emulsion utilizing guar gum and soy lecithin as co-emulsifiers and its impact on the quality of chiffon cake as a fat substitute
Year: 2025
Type: article
Source: Food Hydrocolloids
Authors: Ge Shi, Jiahui Li, Yuqi Ma, Tian Xia, Chaomin Yin, Zhenshun Li
Institutions: Yangtze University, Hubei Academy of Agricultural Sciences
Language: English
Topic: Proteins in Food Systems
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: closed
OpenAlex ID: W4414398543