Synergistic Effect of Dextran and Ergosterol: A Venue for Fabricating a Water-in-oil Pickering Emulsion Gel As a Solid Fat Substitute in Cream Cheese

Kai Lin, Pengya Du, Pengfei Dong, Yaxin Wang, Yuanhao Guo,Jinling Cao,Yanfen Cheng, Feier Cheng, Wenfei Zhao,Cuiping Feng, Shaojun Yun

Food Hydrocolloids（2025）

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Key words

Dextran,Ergosterol,Emulsion gel,Stability,Fat subtitution

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