WIDYA PANGESTIKA, Leonie Margaretha; HOSSAIN BRISHTI, Fatema; MOHAMAD AZMAN, Ezzat; SAARI, Nazamid; DU, Lihui; PAN, Daodong; RASHEDI ISMAIL-FITRY, Mohammad. The effects of different vegetable oils and gelation techniques (hot vs. cold) on pea protein emulsion gel properties as fat replacers. Italian Journal of Food Science, Singapore, v. 38, n. 2, p. 163–177, 2026. DOI: 10.15586/ijfs.v38i2.3402. Disponível em: https://www.itjfs.com/index.php/ijfs/article/view/3402. Acesso em: 12 jun. 2026.