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Microstructure and bulk rheology of heat-induced emulsion-filled pea protein gels: Effect of high-pressure homogenization
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DOI：10.1016/j.foodhyd.2026.113167.png)
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Abstract
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• Unhomogenized emulsion-filled gels exhibit many protein-depleted regions. • High-pressure homogenization alters droplets from inactive to active fillers. • Active fillers may serve as energy-dissipating networks during network breakdown. • Sequence of Physical Processes revealed more restructuring with sunflower oil.
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