Sep 2026
Dual-function Pickering emulsion stabilized by oat β-glucan/soybean protein nanoparticles via hydrogen bonding-driven self-assembly for fat substitutes and shelf-life extension in cheese sticks.
Developing clean-label fat substitutes that mimic texture and inhibit spoilage is challenging in low-fat dairy industry. Herein, oat β-glucan/soybean protein nanoparticles were fabricated via ultrasonication. Spectroscopy and molecular docking confirmed hydrogen bonding drove the self-assembly of oat β-glucan and soybe...
Hao-Xuan Zhang, Jia-Ning Gao, Si-Si Lv et al.
· Food Chemistry · 0 citations