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Complementary interactions of emulsification and gelation in aggregated pea protein–soybean oil emulsion gels: insights for developing plant-based cream cheese analogs

Crossref DOI link: https://doi.org/10.1007/s10068-025-02022-7

Published Online: 2025-11-03

Published Print: 2026-01

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

Authors

Choe, Yaeji

Cho, Sua

Choi, Hyun Woo

Hahn, Jungwoo https://orcid.org/0000-0003-3132-4166
Funding

Funding for this research was provided by:

Korea Institute of Marine Science and Technology promotion (RS-2024-00404779)
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Text and Data Mining valid from 2025-11-03

Version of Record valid from 2025-11-03
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Article History

Received: 20 July 2025

Revised: 15 October 2025

Accepted: 21 October 2025

First Online: 3 November 2025

Declarations

:

: The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

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