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Structural and functional characterization of duckweed protein-maltodextrin conjugates and their application in oleogels for low-fat mimetic food materials

Crossref DOI link: https://doi.org/10.1007/s00217-026-05131-7

Published Online: 2026-05-02

Published Print: 2026-05

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Jang, Yunju https://orcid.org/0009-0009-8208-1492
Said, Nurul Saadah https://orcid.org/0000-0002-8077-924X
Lee, Wonyoung
Funding

Funding for this research was provided by:

Kyungpook National University
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Text and Data Mining valid from 2026-05-01

Version of Record valid from 2026-05-02
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Article History

Received: 20 November 2025

Revised: 5 March 2026

Accepted: 29 March 2026

First Online: 2 May 2026

Declarations

:

: The authors declare no competing interests.

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