LIufangfang

Figure and table captions
Fig. 1. SEM images of OIDFs modified by different methods.
Fig. 2. Characterization using (A) Fourier transform infrared spectroscopy (FTIR) and
(B) X-ray diffraction (XRD).
Fig. 3. Interfacial tension of OIDFs before and after modification.
Fig. 4. Stability analysis of emulsions under varying environmental stresses: (A) pH,
(B) temperature and (C) salt ion.
Fig. 5. Rheological properties of N/UE-OIDFs suspensions (4 w/v): (A) viscosity and
(B) modulus; and N/UE-OIDF emulsions (4 w/v): (C) viscosity and (D) modulus.
Fig. 6. Microstructure of N/UE-OIDFs emulsion (4 w/v) stained with Nile red (oil in
red) and calcofluor white (OIDF in blue).
Fig. 7. Appearance comparison and electronic nose analysis of full-fat control cheese sticks versus cheese sticks with varying levels of fat replacement.
Table 1. Chemical composition and fiber content.
Table 2. Physicochemical and emulsifying properties.