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Exploring the potential of plant-based emulsion gels enriched with β-glucan and potato protein as egg yolk alternatives

Food ChemistryFood ColloidPotato ProteinEngineeringEgg Yolk AlternativesBiotechnologyPlant-based Emulsion GelsAlternative Protein SourceProtein EngineeringFood EngineeringFood QualitySeed ProcessingFood TechnologyBiomolecular EngineeringEmulsionHealth Sciences