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S. Razaghi

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Open access Oct 2026

Comparative Evaluation of Inulin Polysaccharide and Whey Protein Hydrogels on Microstructural, Rheological and Txtural Properties of Hybrid Gels and Commercial Mayonnaise

Background and Objectives: Owing to health concerns associated with the consumption of saturated and trans fatty acids, increasing attention has been directed toward the development of semi-solid fat substitutes with desirable functional properties. The aim of the present study was to investigate the effects of inulin-...

S. Razaghi, K. Nayebzadeh, M. Hosseini et al. · 0 citations

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