Stability and molecular interactions in cold‐induced hazelnut protein‐chlorogenic acid gel
The present study offers novel approaches to the utilization of HPI in food applications and presents innovative strategies for developing HPI gel foods characterized by enhanced gel properties and rich active compound content. © 2025 Society of Chemical Industry.
Authors
- Jiarong Wang (ORCID: https://orcid.org/0009-0001-7249-5300)
- Xuemei Wang (ORCID: https://orcid.org/0000-0001-8452-8846)
- Wenqi Wang (ORCID: https://orcid.org/0000-0003-4053-5088)
- Ligang Zhang (ORCID: https://orcid.org/0000-0002-8307-6080)
- Yuhua Yang
- Lai Jiang (ORCID: https://orcid.org/0000-0002-4639-8136)
- Zhao Yu-hong
Institutions
- Northeast Agricultural University (CN)
- Heilongjiang Provincial Academy of Agricultural Sciences (CN)
- Northeast Forestry University (CN)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2025-03-09
- DOI
- https://doi.org/10.1002/jsfa.14192
- Citations
- 1
- Primary Topic
- Proteins in Food Systems
- Type
- article
- Field-Weighted Citation Impact
- 1.16