Soy Protein-Stabilized O/W Emulsions and Emulsion Gels: Comparative Analysis of the Physical and Oxidative Stability of Monodisperse and Polydisperse Systems Formulated by Microchannel Emulsification and Rotor–Stator Homogenization

Food and Bioprocess Technology 2026

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Authors: Jinhyun Park, Takumi Umeda, Tetsuya Araki, Isao Kobayashi

DOI: 10.1007/s11947-026-04254-9

Cited by: 0

References: 51

Fields of Study & Subjects

Proteins in Food Systems Pickering emulsions and particle stabilization Surfactants and Colloidal Systems

References 51